Description
Enjoy this hearty fall soup, perfect for a cozy autumn evening. It’s packed with seasonal vegetables and comforting flavors.
Ingredients
Scale
- 1 tbsp olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups vegetable broth
- 1 (15 ounce) can pumpkin puree
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- Salt and pepper to taste
- Optional: Cream or croutons for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Pour in vegetable broth and pumpkin puree. Stir well.
- Add ginger, cinnamon, salt, and pepper. Bring to a simmer.
- Reduce heat and let simmer for 15-20 minutes to allow flavors to meld.
- Serve hot. Garnish with cream or croutons if desired.
Notes
- Adjust spices to your liking.
- For a smoother soup, use an immersion blender to puree before serving.
- Soup can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 400mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg