Spicy Pumpkin Soup
Helllllllllllloooooo my sweet little chitlins! It is September and that means that Fall is definitely on the way which means it's time to bring out some warm comfort foods for those cooler days. I love to experiment with new recipes and this one is close to one I had at a charming little restaurant last year. I love pumpkin soup, don't you? The slightly delicate sweet taste gives this nice Fall soup it's trademark. Simply delightful so who wants a bowl?
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
3 (15 oz) cans 100 percent pumpkin
5 cups chicken broth
2 cups 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.
Note: You can substitute the chicken broth for a vegetable broth for a vegetarian option
Bon-appetite!
Mrs. Doubtfire
