- This topic has 0 replies, 2 voices, and was last updated November 8, 2008 at 11:13 am by .
- November 7, 2008 at 5:38 pm #266224rtebalt
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.
- November 8, 2008 at 11:13 am #403099brchbellOh 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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