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.

Course Soup

Cuisine Soup

Keyword cinnamon marshmallows, creamy pumpkin soup, easy pumpkin soup, fall soup recipe, vegan pumpkin soup

Prep Time 5

Cook Time 30

Servings servings

Calories 96kcal

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

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.}