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Spicy Pumpkin Soup
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
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream1 Melt butter in a 4-quart saucepan over mediium-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. 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.
*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.
Oh bless your heart! I haven’t canned pumpkin for more than 10 years and I was just given a truck load of them and was trying to remember how I did them in the oven so I didn’t have to peel them! Great recipe and very timely tip on the pumpkin!
I got these things all over my house so I’ll slowly whittle them down baking a couple batches each day and get it all canned up!
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