Fall Soup
320kcal
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 medium celery stalks, diced
- 1 medium sweet potato, peeled and cubed into 1-inch pieces
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 can pure pumpkin puree 15-ounce
- 1 cup heavy cream
- Fresh parsley, chopped for garnish
Equipment
- Large pot
- saucepan
Method
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté for 3 minutes until softened and translucent.
- Stir in the garlic, carrots, and celery. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the sweet potato, vegetable broth, water, thyme, cinnamon, nutmeg, black pepper, and salt. Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the sweet potato is fork-tender.
- Stir in the pumpkin puree and heavy cream. Simmer for another 5 minutes, stirring occasionally, until the soup is warmed through and well combined.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Nutrition
Calories320kcalCarbohydrates30gProtein5gFat20gSaturated Fat10gPolyunsaturated Fat1gMonounsaturated Fat7gCholesterol40mgSodium680mgPotassium800mgFiber4gSugar6gVitamin A15000IUVitamin C10mgCalcium100mgIron1.5mg