hippie cooks

easy peasy eats

spicy pumpkin soup

this is some kind of magic devil soup. it really doesn’t get any easier than this. this recipes comes to us from Simply Recipes. inspired by a bon appetite slideshow about canned pumpkin, they included a photo of pumpkin soup, but they don’t like to share recipes, so i had to look elsewhere. and i did, bon appetite… and. i. did.

i started making this in the middle of the second quarter of the Steelers game, and by the middle of the third, I was sitting down to a steamin’ bowl of yum. if this color orange doesn’t make you want to go out and buy a pumpkin patch, you’re probably not a hippie…

speaking of orange, guess who was mondo interested in the squash goings-on in the kitchen. this guy.

making this soup will be even easier for you because you won’t have a fur ball to jump over in the kitchen as you make it. unless you have a fur ball, in which case, godspeed.

it all starts with my favorite smell in the world: butter + onions + garlic

smells like a heart attack. but this soup is really healthy i promise! really! it’s pumpkin, people! ughh, why don’t you believe meeeee.

i actually halved the recipe because I didn’t feel like having eight servings of pumpkin soup in my already overflowing refrigerator. so now i have four. top it with some pecans and dried cranberries and you’ve got one kick-ass thanksgiving dinner starter. soups on.


  • 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

*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.

**if cooking gluten-free, use gluten-free broth.


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.


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