Creamy Vegetable Soup

Creamy vegetable soup made with pumpkin, potatoes, sweet potato, zucchini, and carrots, simmered in broth and blended until velvety with no heavy cream needed.

Course Soup

Cuisine American

Keyword creamy vegetable soup, pureed vegetable soup

Prep Time 25

Cook Time 45

Total Time 1 10

Servings

Calories 177kcal

Author Elizabeth Rodriguez

Ingredients

2 tablespoons Olive Oil
1 medium Onion diced, white or yellow
½ pound Carrots peeled and diced, about 3 medium
1 Celery Rib diced
4-5 Garlic Cloves minced
¼ teaspoon Black Pepper
1 pound Pumpkin weighed before peeling, then peeled and cut into 1 to 2 inch pieces
½ pound Zucchini quartered and cut into 1 inch pieces, about 1 medium
½ pound Potato peeled and cut into 1 to 2 inch pieces, about 1 medium; we use russet, but white or red also work
½ pound Sweet Potato peeled and cut into 1 to 2 inch pieces, about 1 medium
6 cups Vegetable Broth
1 tablespoon Vegetable Base we use Better Than Bouillon
½ teaspoon Turmeric
Salt if needed at the end
Croutons optional, for garnish
Chopped fresh parsley optional, for garnish

Instructions

Heat the olive oil in a large pot (we use a 6 quart enameled Dutch oven) over medium heat.
When the oil is hot, but not smoking, add the onions, carrots, and celery. Cook them for 5 minutes, stirring frequently.
Add the garlic and black pepper to the pot and cook for 1 minute while stirring.
Next, add the pumpkin, zucchini, potatoes, and sweet potatoes. Cook for 1 minute, while stirring.
Add the vegetable broth. Raise the heat to high and bring to a boil (it will take about 5-6 minutes). Then add the vegetable base and turmeric powder. Stir well until the vegetable base dissolves.
Lower the heat to medium-low and cover the pot. Simmer the soup for 30 minutes until the vegetables are very tender. They should break apart easily when pressed with a wooden spoon or pierced with a fork.
Stir the vegetable soup occasionally and keep the broth at a simmer. Raise or lower the heat as needed.

Process the soup

Remove the pot from the heat. Process the vegetable soup in the pot with an immersion blender. If you don’t have an immersion blender, use a blender (see notes).
Taste and add salt if needed. As a reference we added ¾ teaspoon to ours.
Garnish with croutons and chopped parsley, if desired and enjoy.

Notes

Blending in a regular blender: Do not fill the blender to the top with hot liquid; process in small batches. Remove the center piece of the blender lid, replace the lid, and cover it with a clean, folded kitchen towel. Hold the towel down while blending. Start at a very low speed and increase gradually if needed.
Salt: Do not add salt until the end because the broth and vegetable base already contain a good amount. If you are sensitive to salt, use reduced-sodium broth.
Cook until very tender: Simmer until all the vegetables, especially the potato, break apart easily when pressed with a wooden spoon, so the soup blends smoothly.
For a chunkier soup: Blend briefly, or mash some of the vegetables with the back of a wooden spoon.

Nutrition