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Spicy Pumpkin Soup Recipe

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This recipe for Spicy Pumpkin Soup is from Jukes Family Recipes 2020, 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 tsp. minced garlic
⅛ to ¼ tsp. crushed red pepper
2 tsp. curry powder
½ tsp. ground coriander
Pinch ground cayenne pepper
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin
5 c. of chicken broth (or vegetable broth for vegetarian option)
2 c. of milk
½ c. brown sugar
½ c. 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 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 (a little bit at a time). Cover tightly and blend until smooth. Return soup to saucepan. (Could also use an immersion blender).
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.

*To make a pumpkin puree, 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 350ºF until soft, about 45 minutes to an hour. Cool, scoop out the flesh. Freeze whatever you don't use for future use.
Number Of Servings:
Number Of Servings:
8

 

 

 

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