Pumpkin Soup with Cinnamon Marshmallows
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A great debate rages on in our house about whether or not soup constitutes a meal. I feel like, when a soup is heart like my pumpkin soup with cinnamon marshmallows, no other food is needed to go along with it. Mathlete disagrees and ALWAYS feels like there should be a sandwich or something else to go with the soup. I’ll let you decide which you prefer.
I love just about any dish that only needs one pot to make but I especially love getting a delicious soup at the end of my cooking. These cold winter months scream for something to warm you from the inside out. The cinnamon marshmallows and pumpkin seeds on the top add the perfect finishing touch.
Ingredients for Pumpkin Soup with Cinnamon Marshmallows:
3 Tbsp unsalted butter
1 medium yellow onion, diced
4 cloves garlic, minced
1 tsp grated fresh ginger
1 leek {white and pale green parts only, washed and 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. In a large pot, melt butter over medium heat. Add onion and cook for 2-3 minutes or until they begin to soften. Add garlic, ginger and leeks and cook for an additional 2-3 minutes. Stir in cloves, cinnamon, allspice, pepper and nutmeg. Cook for 1 minute.
2. Stir in pumpkin and vegetable broth. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
3. Add marshmallows and 1/4 tsp cinnamon to small ziploc bag. Shake to coat the marshmallows. Serve on top of soup along with pepitas.
If you are like Mathlete and like a sandwich to go along with your soup, I highly recommend a roasted vegetable grilled cheese or a Reuben slider!
What are your favorite soups?
- 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, washed and 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)
- In a large pot, melt butter over medium heat. Add onion and cook for 2-3 minutes or until they begin to soften. Add garlic, ginger and leeks and cook for an additional 2-3 minutes. Stir in cloves, cinnamon, allspice, pepper and nutmeg. Cook for 1 minute.
- Stir in pumpkin and vegetable broth. Bring to a boil and then reduce to a simmer. Simmer for 15 minutes.
- Add marshmallows and 1/4 tsp cinnamon to small ziploc bag. Shake to coat the marshmallows. Serve on top of soup along with pepitas.
