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Recipe by Mimi Council

Mimi Council founded one of the first and only entirely organic bakeries in the country. She is an organic advocate, recipe developer, and photographer. Her desserts have been featured in SHAPE Magazine, The FeedFeed, Green Wedding Shoes, The Nest, 100 Layer Cake, Wedding Chicks, and ESPN, among others. Her recipes represent the kind of lifestyle she lives, with minimal and organic ingredients.

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Creamy Spiced Pumpkin Soup

Cool fall days call for a soup the whole family will love. This Creamy Spiced Pumpkin Soup is easy to make and can be served as a side dish or a meal!

20 MIN PREP
15 MIN COOK
35 MIN TOTAL
8 servings
Ingredients
Sweet Potato
2 pounds sweet potatoes, left whole
Sweet Potato
2 tablespoons Organic Valley Salted Butter
Yellow Onions
½ cup diced white onion
Yellow Onions
A head of garlic with a clove on the side.
1 garlic clove, minced
A head of garlic with a clove on the side.
Pumpkin Puree
1 ½ cups pumpkin purée
Pumpkin Puree
chicken broth
1 cup vegetable stock
chicken broth
3 cups Organic Valley Whole Milk
2 cups Organic Valley Heavy Whipping Cream
A bowl of whole wheat flour.
2 tablespoons whole wheat flour
A bowl of whole wheat flour.
Ground Cinnamon
1 teaspoon cinnamon
Ground Cinnamon
A piece of ginger root.
½ teaspoon ginger
A piece of ginger root.
½ teaspoon cloves
½ teaspoon black pepper
Coarse Sea Salt
½ teaspoon fine sea salt
Coarse Sea Salt
Two nutmegs with ground nutmeg on the side.
¼ teaspoon nutmeg
Two nutmegs with ground nutmeg on the side.
¼ teaspoon cardamom
Green Onions
Chives, minced
Green Onions
sunflower seeds
Toasted pumpkin seeds
sunflower seeds

Directions

Fill a 6-quart pot three-quarters full with water. Bring to a boil and add the sweet potatoes. Boil for 10 to 15 minutes, until tender when poked with a fork.
While the sweet potatoes cook, melt the butter in a small saucepan and sauté the onions and garlic until onions are translucent and fragrant, 3 to 5 minutes.
Drain potatoes and let rest until cool enough to touch. Peel the potatoes (the skins will pop right off for the most part), cut into large chunks, and place in a high-powered blender. Add the sautéed onions and garlic, pumpkin purée and vegetable stock and blend until smooth.
Return the pumpkin mixture to the 6-quart pot and add the milk, cream, flour and all spices (cinnamon, ginger, cloves, black pepper, sea salt, nutmeg and cardamom) and stir to combine. Heat over high heat and whisk until spices and flour are combined, about 3 to 5 minutes. Reduce heat to medium and simmer for 5 to 10 minutes until slightly thickened.
Serve immediately topped with fresh chives and toasted pumpkin seeds.
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