Rounding out the pre-Thanksgiving “something different” recipes I’ve been featuring for the last few Food Fridays, is this yummy spicy pumpkin soup. I made some for this feature and I will be making another batch next week to bring to our big family Thanksgiving as well.
If you like spicy, this soup is for you. If you don’t, you can tone it down by adding less crushed red pepper and cayenne or omit them both completely. Personally I like a little heat, but I will be toning it down for the party next week.
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
A smidgen ground cayenne pepper
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 milk
1/2 cup brown sugar
1/2 cup heavy cream
Step 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.
Step 2: Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
Step 3: Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
Step 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.
Yummy, yummy! Hope you enjoy it.
And if you haven’t already, be sure to check out the other “out of the ordinary” Thanksgiving dishes I’ve posted. Foodie Fridays: Roasted Brussels Sprouts with Gorgonzola Cheese, Cranberries & Toasted Pecans – Thanksgiving Side-Dish One and Foodie Fridays: Cornbread Stuffing with Pecans and Sweet Sausage
Thanks for stopping by!