Pumpkin Soup with Cinnamon Marshmallows and Pepitas
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This post was originally a guest post over at The CSI Project as part of Dee’s fall food challenge. I wanted to share it with you here on Just Us Four though in case you missed it.
Nothing says fall quite like pumpkins. They are the quintessential fall icon. What’s the best food for fall…why something including pumpkin of course!
Today, I’m going to share with you pumpkin soup with cinnamon marshmallows. It’s the perfect way to warm up on a cool, fall night!
Pumpkin Soup with Cinnamon Marshmallows
Adapted from epicurious.com
What you’ll need:
3 Tsbp unsalted butter
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp grated fresh ginger
1 leek {white and pale green parts only, diced}
1 tsp ground cloves
1/2 tsp cinnamon
1/4 tsp ground allspice
1/2 tsp ground black pepper
3 15 oz cans pumpkin
6 cups vegetable broth
1 tsp freshly ground nutmeg
1/2 cup mini marshmallows
1/4 tsp ground cinnamon
1/2 cup pepitas (pumpkin seeds)
Let’s make it:
1) Wash and dice your leeks.
I typically cut mine and then place them in a bowl of water for 10 minutes to let all the dirt soak off. Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.
2) In a dutch oven, melt butter over medium heat. Add onion, garlic, ginger and leeks. Cook over medium heat for 5 minutes.
3) Add the canned pumpkin, cloves, cinnamon, allspice, black pepper and vegetable broth. Bring to a boil.
4) Reduce heat to low and let soup simmer for about 25 minutes or until the vegetables are tender.
5) While the soup cooks, place the marshmallows and 1/4 tsp cinnamon in a resealable bag. Shake to coat.
6) Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture.
So, what have you been cooking now that fall weather has hit?
Pumpkin Soup with Cinnamon Marshmallows and Pepitas
Ingredients
- 3 Tablespoons unsalted butter
- 1 medium yellow onion diced
- 4 cloves garlic minced
- 1 teaspoon grated fresh ginger
- 1 leek {white and pale green parts only} diced
- 1 teaspoon ground cloves
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 3 15 ounce cans pumpkin
- 6 cups vegetable broth
Soup Toppings
- 1/2 teaspoon freshly ground nutmeg
- 1/2 cup pepitas optional
Cinnamon Marshmallows
- 1/2 cup mini marshmallows
- 1/4 teaspoon ground cinnamon
Instructions
- In a Dutch oven, melt butter over medium heat. Add onion and cook for 2-3 minutes or until it begins to soften. Add garlic, ginger and leeks and cook for an additional 2-3 minutes.3 Tablespoons unsalted butter, 1 medium yellow onion, 4 cloves garlic, 1 teaspoon grated fresh ginger, 1 leek {white and pale green parts only}
- Stir in cloves, cinnamon, allspice, pepper, and salt. Cook for one minute or until fragrant.1 teaspoon ground cloves, 1/2 teaspoon cinnamon, 1/4 teaspoon ground allspice, 1/2 teaspoon ground black pepper, 1/2 teaspoon salt
- Add the canned pumpkin and vegetable broth. Bring to a boil. Reduce heat to low and let soup simmer for about 20 minutes.3 15 ounce cans pumpkin, 6 cups vegetable broth
- While the soup cooks, place the marshmallows and 1/4 tsp cinnamon in a resealable bag. Shake to coat.1/2 cup mini marshmallows, 1/4 teaspoon ground cinnamon
- Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture. Season with salt and pepper to taste.1/2 teaspoon freshly ground nutmeg, 1/2 cup pepitas
Notes
- To clean the leeks before dicing, I typically cut mine and then place them in a bowl of water for 10 minutes to let all the dirt soak off. Just gently scoop them out to keep from stirring up the dirt that has settled to the bottom.}
Nutrition
© 2012 Just Us Four. ALL RIGHTS RESERVED.
Great features!!! I love that toy box transformation from Megan.
Such a unique soup!
I have never tasted a soup with marshmallows. It’s something I definitely must try 🙂
Sounds great
Ooh yum, looks good! Thanks for sharing at The Fun In Functional!
This looks so yummy! Visiting from the thrifty home party.
This sounds so good, that I might actually chance my dinner plans tonight and make this instead!
I would love to have you share this or any other recipe of yours at Wednesday Extravaganza – my Foodie Link Party with the chance to get a lifetime feature on my Wall of Fame! Here is the link:
http://www.hungrylittlegirl.com/1/post/2012/11/wednesday-extravaganza-3.html
Can’t wait to see you there!
Amazing recipe. I have a link party called Wednesdays Adorned From Above Link Party and would love to have you share this with everyone. Here is the link to the party.
http://www.adornedfromabove.com/2012/11/wednesday-adorned-from-above-link-party.html
Debi @ Adorned From Above
Interesting. I love soups. I’ll have to try this one. Thanks for linking up to tip-toe thru tuesday.
What a unique spin on Pumpkin Soup! I love it!
Katie
http://www.funhomethings.com
I love pumpkin soup, but I’ve never actually made it from scratch. This looks delicious!
I love pumpkin soup, but I’ve never actually made it from scratch. This looks delicious!
Shannah,
This soup sounds amazing. I love soup and am always looking for new recipes. I can’t wait to try this one. How come your Dutch oven looks so pretty on the inside? I can’t seem to get the stains out from dark foods 🙁 Let me know if you have a secret please.
Thanks so much for linking up to Creative Thursday. Can’t wait to see what you share this week! Have a wonderful week.
Michelle
That soup looks so yummy!!!
Thanks so much for linking up last week at the Humble Brag! Hope to see you back tomorrow to link up more great projects. Don’t forget, we will be giving away more free ad space but you have to link back in order to be featured or win!
http://www.oneprojectcloser.com/the-humble-brag-link-party-7/