PUMPKIN SOUP: SPICY PUMPKIN SOUP RECIPE - (4.4/5)

Pumpkin Soup: Spicy Pumpkin Soup Recipe - (4.4/5) image

Provided by AndreaO

Number Of Ingredients 11

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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, vegetable broth, or water
2 cups of milk or soy milk
1/2 cup brown sugar

Steps:

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. Adjust seasonings to taste. If a little too spicy, add more soy milk 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. *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.