Pumpkin Cinnamon Soup Copycat www.loavesandishes.net
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5 from 1 vote

Pumpkin Cinnamon Soup Copycat

Pumpkin Cinnamon Soup is a warm, middle eastern feeling soup that will cause you to crinkle your toes it is so surprisingly good. 
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: pumpkin cinnamon soup
Servings: 6 servings
Calories: 280kcal
Author: Loaves and Dishes

Ingredients

  • 2 tbs unsalted butter
  • 1 large fist size – or equivalent amount shallot - minced
  • 6 cups chicken broth if you can make your own or get the fresh from the supermarket – that is the best.
  • 2 cups pumpkin puree not pumpkin pie filling
  • 1 ½ tsp salt
  • 1 tsp cinnamon
  • 1 ½ tsp cumin
  • ½ tsp nutmeg
  • ½ tsp white pepper
  • 2 tsp raw sugar
  • 1 chicken bullion cube
  • ½ tsp garlic powder
  • 6 oz tomato paste
  • ½ cup cream
  • Juice of ½ lemon
  • Cream parsley, cinnamon sprinkles for garnish

Instructions

  • In a heavy stock pot, over medium heat, melt the butter. When melted, add the minced shallot and cook till translucent – about 2-3 minutes. Add the chicken broth and the pumpkin puree and mix well with a wooden spoon. Heat until heated through.
  • If you have an immersion blender, blend the mixture until the shallots are completely blended/pureed and there are no lumps or strings in the pumpkin. If (like me) you only have a regular blender, pour the mixture into the blender and blend on a medium high speed until smooth and then return to the stock pot and return to medium heat.
  • Add the remaining items (except the lemon juice and the garnish) one at a time and mixing well after each addition. It takes some stirring to incorporate the tomato paste and you have to give the bullion cube a few minutes to dissolve – just keep stirring. Adjust heat as needed so that the soup doesn’t boil. Simmer is ok.
  • When all is added and the soup is completely hot throughout and simmering, add the lemon juice, stir and turn the heat off.
  • Serve in individual bowls, garnish with cream, parsley and a sprinkle of cinnamon.

Notes

You'll want to hold off on the tomato ingredients, but trust me, don't do it. 

Nutrition

Calories: 280kcal