Since we were too exhausted to dress up and party this Halloween, I made this delicious pumpkin soup instead. We first had a soup like this at a great Mexican restaurant in Pasadena, El Portal. The rich fall flavor of the pumpkin is enhanced by sweet brown sugar and the kick of cayenne and red pepper.
This recipe is super simple, and I’ve found that canned pumpkin is just as good as a homemade puree. Garnish with toasted pumpkin seeds (pepitas), diced apples, crispy prosciutto, or chives.
Spicy Pumpkin Soup
2 main course servings, or 4 appetizer
Ingredients
2 tblsp unsalted butter
1 medium yellow onion, chopped
3 cloves garlic, minced
3 pinches red pepper flakes
1 tsp curry powder
1/4 tsp ground coriander
pinch of cayenne
2 15-oz cans of pure pumpkin puree
2 1/2 cups low sodium chicken stock
1/2 cup milk
1/4 cup brown sugar
1/4 cup heavy cream
1. Melt butter in a medium sauce pan over medium-high heat. Add onions and garlic and sauté until soft and translucent, about 4 minutes. Add spices and stir for 1 minute more.
2. Add pumpkin and chicken stock, blend well. Bring to a boil, then reduce heat. Simmer for 15 minutes.
3. In batches, transfer soup to a blender. Cover tightly and blend until smooth. Return soup to the saucepan.
4. Over low heat, add the brown sugar and mix. Slowly add the milk and cream. Adjust seasoning to taste, adding salt and pepper.
>Just made this, but substituted Pumpkin for butternut squash – and used 1/2 the sugar and replaced the chicken stock for veggie stock. The result: TASTY!!!!!!!! Nice work.