Spicy Pumpkin Soup

I was sad to miss yoga last night because of a late dinner, but it was worth the wait, and almost worth missing yoga.  Ryan decided he wanted to use our uncarved Halloween pumpkin for soup (can you believe we were too busy to carve one this year?!)  He got going late on the soup because we realized that you really shouldn’t use the big carving pumpkins for cooking, you should use the smaller sugar pumpkins.  Luckily they had them at Big Y.  The soup took some preparation and made a lot of dishes, but it was well worth it. It was creamy and smooth.  We served it with store bought crescent rolls.  I’m looking forward to eating it for days to come.

Spicy Pumpkin Soup

Ingredients

4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

Method

1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Serves 8.

*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

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3 Responses to Spicy Pumpkin Soup

  1. colleen says:

    Yum-my, I think that will be my lunch for next week! Thanks!

  2. Susan Tuttle says:

    one of my favorite kinds of soups — thank you for sharing the recipe:)

  3. Jenn Ford says:

    I saw the comment you left over at marriageconfessions.com, but i couldn’t for the life of me figure out how to comment back…..

    haha, so i figured i’d come over here and comment. i’m glad that i did because your blog is super cute, too :)

    so, yes, my name is jenn ford, as well. i too married into this name. it’s quite fabulous, is it not ???? my maiden name was brown (how generic) and i ran into jenn browns all the time…this is the first time “meeting” a jenn ford!

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