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Hot Spicy Pumpkin Soup for Fall

40 min 8 Main Ingredient: Onion*Pepper*Squash Cuisine: American

Cooking: 40-1 hr. Start to finish: 1 day min



4 Tablespoon unsalted butter

2 tsp minced garlic

2 medium yellow onions, chopped

1/8 to 1/4 tsp crushed red pepper

1/2 tsp ground coriander

2 tsp curry powder

Pinch ground cayenne pepper (optional)

5 cups of chicken broth (or vegetable broth for vegetarian option)

3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*

2 cups of milk

1/2 cup heavy cream

1/2 cup brown sugar

Nutrition Facts

per serving of 8




Step 11 In a 4-quart saucepan melt butter in a medium-high heat. Add the onions and garlic stirring often, until softened. Add spices and stir for about a minute more.

Step 22 Add pumpkin and 5 cups of chicken broth then blend very well. Let it boil and reduce the heat then simmer and cook for 10 to 15 minutes.

Step 33 Transfer soup by batches into a blender or food processor. Cover the saucepan tightly and blend until smooth. Return the mixture to the saucepan.

Step 44 With the soup using low heat, add the brown sugar and mix. Then slowly add milk while stirring to mix it well. Add cream then adjust seasonings to taste. If it’s too spicy, add more cream to cool it down. And you might want to add a teaspoon of salt.

Step 55. To serve sprinkle with toasted pumpkin seeds.

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