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 Creamy Pumpkin Soup with Cinnamon Marshmallows:

• Butter
• Aromatics – Onion, garlic, and fresh ginger
• Leek
• Spices and Seasonings – Ground Cloves, Cinnamon, Ground Allspice, Ground Nutmeg, Salt, and Pepper
• Pumpkin Puree – Canned puree works great but feel free to use fresh if you have the time to make it.
• Vegetable Broth
• Mini Marshmallows
• Pepitas (pumpkin seeds)

How to Make Creamy Pumpkin Soup

The full list of ingredients and step by step instructions can be found in the printable recipe card below. Here is a quick overview of the steps to make this dreamy pumpkin soup recipe.

• Melt the butter and then soften the onion, garlic, ginger, and leeks. Stir in spices and warm them for about one minute.
• Mix in pumpkin and vegetable broth. Simmer for 15 minutes. 
• Make the cinnamon marshmallows.
• Serve the soup topped with cinnamon marshmallows and 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!

More Great Soup Recipes

• Roasted Cauliflower Soup
• Spiced Chickpea Lentil Soup
• Salmon Potato Soup
• Lemon Chicken Soup
• Butternut Squash Gnocchi Soup

Pumpkin Soup with Cinnamon Marshmallows and Pepitas

This pumpkin soup is creamy and delicious. Topped with cinnamon marshmallows and pumpkin seeds, it is the perfect fall soup.

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Servings: 8 servings

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

Cook ModePrevent your screen from going dark

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

Calories: 96kcal | Carbohydrates: 9g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 858mg | Potassium: 88mg | Fiber: 1g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg

Did you try this recipe? Please leave a comment below, snap a photo and tag it #MySuburbanKitchen on Instagram, or pin it to your Pinterest account!