Spicy Pumpkin Soup
- Minutes to Cook:
- Number of Servings: 11
Ingredients
INGREDIENTS (Made w/O curry & Heavy cream - YUM)4 Tbsp unsalted butter2 medium yellow onions, chopped2 teaspoons minced garlic1/8 to 1/4 teaspoon crushed red pepper(Optional - 2 teaspoons curry powder)1/2 teaspoon ground corianderPinch ground cayenne pepper (optional)3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*5 cups of chicken broth (or vegetable broth for vegetarian option)**2 cups of 2% milk 1/2 cup brown sugar(Optional - 1/2 cup heavy cream)
*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.
**If cooking gluten-free, use gluten-free broth.
METHOD
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. 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.
Yield: Serves 8?
Serving Size: 1 cup
Number of Servings: 11
Recipe submitted by SparkPeople user A43069.
**If cooking gluten-free, use gluten-free broth.
METHOD
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. 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.
Yield: Serves 8?
Serving Size: 1 cup
Number of Servings: 11
Recipe submitted by SparkPeople user A43069.
Nutritional Info Amount Per Serving
- Calories: 160.0
- Total Fat: 2.4 g
- Cholesterol: 7.7 mg
- Sodium: 472.9 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 4.3 g
- Protein: 3.3 g
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