Pumpkin Soup with Cinnamon Marshmallows and Pepitas
  • 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
  • ½ tsp cinnamon
  • ¼ tsp ground allspice
  • ½ tsp ground black pepper
  • 3 15 oz cans pumpkin
  • 6 cups vegetable broth
  • 1 tsp freshly ground nutmeg
  • ½ cup mini marshmallows
  • ¼ tsp ground cinnamon
  • ½ cup pepitas (pumpkin seeds)
  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 ¼ tsp cinnamon in a resealable bag. Shake to coat.
  6. Serve soup topped with sprinkle of nutmeg and marshmallow/pepita mixture.
Recipe by My Suburban Kitchen at https://www.mysuburbankitchen.com/pumpkin-soup-with-cinnamon-marshmallows/