Best Pumpkin Soup Spicy Pumpkin Soup Recipe 445 Recipes

SPICY PUMPKIN SOUP RECIPE

Steps:

• Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
• Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
• Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
• Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
• Serve the soup warm, sprinkled with toasted pepitas and onions.

SPICY PUMPKIN SOUP RECIPE

Steps:

• Remove the stems, slice them into quarters (or eighths), and remove the innards and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin. It's OK if you're off a little. Set them aside for now.
• Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir. Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde brown. You can cook it longer for a darker, richer color and flavor.
• Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
• Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if you'd like. I often simmer for 1 hour.
• Process the mixture with an immersion blender, or transfer the soup in batches to a blender or food processor. Process until smooth.
• Stir in the heavy cream.
• Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a swirl of extra virgin olive oil.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.