This soup is the perfect way to warm-up on a cool fall day.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
You now are able to shop & buy these ingredients online! After you select your market, you decide if you want to have your items delivered or picked up today!
Learn How it Works...
Soup
2 tablespoons Land O Lakes® Butter
1 large (2 cups) white onion, chopped
2 medium (1 cup) carrots, peeled, chopped
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon garlic salt
1/4 teaspoon ground red pepper (cayenne)
1 (29-ounce) can cooked pumpkin
6 cups vegetable stock
1 tablespoon dry sherry
1 tablespoon agave nectar
Garnish
Crème fraîche or sour cream
Toasted pepitas (pumpkin seeds)
*Substitute apple juice. **Substitute maple syrup.
STEP 1
Melt butter in 5-quart saucepan until sizzling. Add onion, carrots, chili powder, salt, cumin, garlic salt and ground red pepper; cook over medium heat, stirring occasionally, 10-12 minutes or until onions and carrots are tender.
STEP 2
Add pumpkin and stock; mix well. Reduce heat to medium low. Cook 45-60 minutes, stirring occasionally or until carrots are softened. Stir in sherry and agave.
STEP 3
Transfer pumpkin mixture carefully to bowl. Place one-third into 5-cup blender container. Cover; process until smooth. Return mixture to saucepan. Repeat with remaining pumpkin mixture. Cook over low heat until heated through.
STEP 4
Top each serving with dollop of crème fraîche and toasted pepitas.
You can use an immersion blender to puree soup.
COLLECTION