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Pumpkin Soup, Spicy Pumpkin Soup Recipe

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This recipe for Pumpkin Soup, Spicy Pumpkin Soup is from Nourishing Noshes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
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 vegetable broth
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream

Directions:
Directions:
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 vegetable 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.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Serves 8.

Personal Notes:
Personal Notes:
I leave out the curry powder, cayenne pepper and heavy cream. I add about a tbs of nutmeg.

 

 

 

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