Spicy Pumpkin Soup

Spicy Pumpkin Soup is great for Christmas or Thanksgiving, whichever fits best. Serve it with Stuffing, Lamb, and Grean Bean Casserole with Gingerbread as a dessert and have a delightful meal for the family and friends.

Eva Diener @cook_3323268

Saved

Ingredients

1 hour 45 mins

8 servings

4 tbspunsalted butter or margarine
2 mediumyellow onions, chopped
2 tspminced garlic
1/8to 1/4 teaspoon crushed red pepper
2 tspcurry powder
1/2 tspground coriander
1 pinchground cayenne pepper (optional)
3(15 oz) cans 100 percent pumpkin or chopped roasted pumpkin*
5 cupof chicken broth or vegetable broth
2 cupmilk
1/2 cupbrown sugar
1/2 cupheavy whipping cream
1toasted pumpkin seeds (optional)

Saved

Steps

1 hour 45 mins

1

Melt butter in a 4 quart saucepan over medium-high heat.
2

Add onions and garlic and cook, stirrin often, until softened, about 4 minutes.
3

Add spices and stir for a bit more.
4

Add pumpkin and broth; blend well. Bring to a boil and reduce heat, then simmer for up to 10 to 15 minutes.
5

Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
6

With the soup on low heat, add the brown sugar and mix. Slowly add the milk while stirring to incorporate. Add cream. Adjust seasonings to taste.
7

If the soup is a little too spicy, a some more cream to cool it down. You might want to add a teaspoon of salt.
8

Serve in individual bowls. Sprinkle the top of each bowl with toasted pumpkin seeds, if wanted.
9

* To make pumpkin puree, cut a sugar pumpkin in half and scoop out the seeds and guts (save the seeds for toasted pumpkin seeds).
Lie face don on a tin-foil lined baking pan. Bake at 350°F. until soft, or about 45 minutes to an hour. Let it cool and scoop out the flesh. Freeze whatever you don't use for future use.