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Green Chile Pumpkin Soup Recipe

September 12, 2018 By Shannah Coe 7 Comments

This green chile pumpkin soup recipe combines the slightly smokey flavor of a green chile with a creamy pumpkin soup for the perfect fall comfort food. Create this pumpkin soup with canned pumpkin for a simple recipe that is ready super quickly.

I usually don’t get excited about pumpkin until October but, with all the rain and cold weather we have had, I am totally craving a creamy pumpkin soup. I love the subtle flavors green chiles add to a standard pumpkin soup recipe making it totally irresistable. 

I love using pumpkin in savory dishes and this green chile pumpkin soup is so delicious. It is the perfect fall soup recipe.

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Filed Under: 30 Minutes or Less, Cooking, food, Main Dishes, Recipes, Soup Tagged With: dinner in under 30 minutes, fall foods, fall recipes, Just Us Four Recipes, pumpkin, pumpkin recipes, Pumpkin Soup, pumpkins, recipes in under 30 minutes, Soup, soup recipes, Soups, weeknight dinners, weeknight meals

Pumpkin Soup with Cinnamon Marshmallows and Pepitas

October 31, 2012 By Shannah 19 Comments

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?

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shannah

Print
Pumpkin Soup with Cinnamon Marshmallows and Pepitas
 
Ingredients
  • 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)
Instructions
  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.
3.2.1753

 

© 2012 Just Us Four.  ALL RIGHTS RESERVED.

Filed Under: Cooking, food, Recipes, Soup Tagged With: fall recipes, Just Us Four Recipes, Pumpkin Soup, Soup

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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