Oh wow, do I have a recipe for you! I stumbled across this yesterday after a random Google search for “pumpkin soup,” (something I just had a hankering for, even though I’ve never made it before). I had just about everything this recipe calls for other than cream, so I just added a little extra milk and it turned-out great. (I also halved the recipe) And it was sooo good, I LOVE it! I had two big bowls and am eating the leftovers now. It’s creamy and pumpkiny, but there’s also a strong taste of curry, and the cayenne pepper makes it spicy! (I need a big glass of water when I’m eating!) Not to mention, if you make your own chicken stock like I do (saved from when I boil chicken to use for casseroles and enchiladas), this is a pretty cheap meal! I paired it with a salad, and it was perfect.
Now, I love spicy food, Clay not so much. He got home late last night after I had already had my two bowls, and I couldn’t wait to hear what he thought, although I was guessing he wouldn’t like it too much. (not much of a pumpkin fan, definitely not a curry fan, and not a spicy fan) I said, “What do you think??!” when he was on his first bite, and he looked at me and slowly said, “Well… I’m just trying to finish this first spoonful…” So, needless to say, it wasn’t his favorite. But, oh well, more for me!!!!
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 (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
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.
*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.