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.