"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Spicy Pumpkin Soup Recipe

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This recipe for Spicy Pumpkin Soup, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marie Adams
Added: Friday, February 29, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 T. unsalted butter
2 med. yellow onions, chopped
2 tsp. minced garlic
1/8 to 1/4 tsp. crushed red pepper
2 tsp. curry powder
1/2 tsp. ground coriander
pinch cayenne pepper
3 15-oz. cans 100 percent pumpkin OR 6 c. chopped, roasted pumpkin*
5 c. chicken broth (or vegetable broth)
2 c. milk
1/2 c. brown sugar
1/2 c. heavy cream

Directions:
Directions:
Melt butter in 4-quart saucepan over medium high heat. Add onions and garlic, cook stirring often, until softened, about 4 min. Add spices and stir for a minute more. Add pumpkin and 5 c. chicken broth; blend well. Bring to bil and reduce heat, simmer for 10 to 15 min. Transfer soup in batches to blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. 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 spicey, add more cream to cool it down. You might want to add a tsp. of salt. Sprinkle with toasted pumpkin seeds as garnish.

*To make pumpkin puree, cut a sugar pumpkin in half, scoop out the seeds, lie face down on a tin-foil lined baking pan. Bake at 350 until soft, about 45 min. Cool, scoop out the flesh. Freeze left overs for future use.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 min.
Personal Notes:
Personal Notes:
You've GOT to try this! It's awesome!

 

 

 

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