Spicy Pumpkin Soup
About a month ago my friend, Christine, served me this spicy pumpkin soup. I have not been able to stop thinking about it and told her I just had to have the recipe…she kindly fulfilled my request. This soup is savory and definitely spicy. To make a vegetarian version swap out the chicken broth for vegetable broth. The beautiful thing about this soup is you probably have all of the ingredients hanging around in the pantry right now.
2 tablespoons olive oil
2 tablespoons butter
2 medium yellow onions, peeled and chopped
2 teaspoons garlic, 3-4 cloves, minced
1/8-1/4 teaspoon crushed red pepper flakes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1-3 pinches ground cayenne pepper
3 15-oz cans pumpkin puree
6 cups chicken or vegetable broth
2 cups milk
salt & pepper, to taste
Optional toppings: pepitas (toasted pumpkin seeds), sour cream or crème fraîche, diced and cooked bacon or pancetta
2 tablespoons butter
2 medium yellow onions, peeled and chopped
2 teaspoons garlic, 3-4 cloves, minced
1/8-1/4 teaspoon crushed red pepper flakes
2 teaspoons curry powder
1/2 teaspoon ground coriander
1-3 pinches ground cayenne pepper
3 15-oz cans pumpkin puree
6 cups chicken or vegetable broth
2 cups milk
salt & pepper, to taste
Optional toppings: pepitas (toasted pumpkin seeds), sour cream or crème fraîche, diced and cooked bacon or pancetta
In a large soup pot, melt/heat butter and olive oil over medium heat. Turn the heat down to medium low or even low and add onions and garlic and sauté them until soft and translucent, about 8-10 minutes, stirring occasionally.
Stir in your garlic, red pepper flakes, curry powder, coriander, and cayenne pepper. How much of the red pepper flakes and cayenne pepper you use depends on how spicy you want it to be.
Whisk in your canned pumpkin and chicken/vegetable broth. Bring soup to a boil and immediately reduce heat and simmer for 15 minutes. Whisk in milk and stir until heated through. Taste and add salt and pepper, if needed. Let cool a bit and then pull our your hand-held immersion blender and blend until smooth. Alternatively, you can leave it as is, or carefully puree the soup in a blender.
Ladle into bowls and top with a small dollop of sour cream or crème fraîche and a sprinkle of pepitas and bacon/pancetta crumbles. Serve with fresh bread for dipping. Enjoy.
Stir in your garlic, red pepper flakes, curry powder, coriander, and cayenne pepper. How much of the red pepper flakes and cayenne pepper you use depends on how spicy you want it to be.
Whisk in your canned pumpkin and chicken/vegetable broth. Bring soup to a boil and immediately reduce heat and simmer for 15 minutes. Whisk in milk and stir until heated through. Taste and add salt and pepper, if needed. Let cool a bit and then pull our your hand-held immersion blender and blend until smooth. Alternatively, you can leave it as is, or carefully puree the soup in a blender.
Ladle into bowls and top with a small dollop of sour cream or crème fraîche and a sprinkle of pepitas and bacon/pancetta crumbles. Serve with fresh bread for dipping. Enjoy.
YIELD: One large pot full
Ah, Carrie. Beautifully written. Mwah!
I could use a little girl weekend nourishment . . . wonderful words!
The truth so eloquently written.
What a beautiful experience
to share! These images so
wonderfully accompany your
story. I MUST try out this
recipe. Glad I found your blog.
:O)
Thank you all. So glad you enjoyed the post.