Tuesday, October 11, 2011

Spicy Pumpkin Soup


September marks the start of autumn.  With the cool sunny days and brisk evenings and LOTS of rain, the fall is my favorite time of year.  I haven’t started decorating for Halloween yet, but I am making plans to.  Besides the festive décor, and colorful falling leaves, the flavors of autumn, to me are some of the most important flavor of the year.  Squashes, pumpkins, apples, cinnamon and nutmeg to name just a few of the most delightful warm tastes of the fall.
Last night I was craving  something with fall flavor, so I decided on Spicy Pumpkin Soup.  Now the name is a little misleading, because it’s not really that spicy.  This is a velvety smooth soup with classic autumn flavors to satisfy your seasonal cravings


Spicy

Pumpkin 

Soup

Ingredients
    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
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.

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