It’s Pumpkin Season!
I love pumpkin, in all forms- coffee, ice cream, muffins, bread and for the first time ever, actually bought an edible pumpkin at Trader Joe’s I’m going to bake tonight. I’m serving it with Grilled Chicken Sausage and a Kale Salad dressed with a lemon vinaigrette, pickled red onions and pumpkin seeds. We’ll see how it turns out, but in the meantime, here’s a delicious Spicy Pumpkin Soup I’ve made many times from Oprah magazine. It’s just thing to serve on a chilly Fall (or more likely in Miami) rainy night; it pairs perfectly with a Cheddar or Smoked Gouda Grilled Cheese Sandwich. Enjoy!
Spicy Pumpkin SoupCourse: SoupCuisine: American
4 TBL unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
pinch cayenne pepper
3 (15 ounce) cans 100% pumpkin puree or 6 cups chopped roasted pumpkin
5 cups of chicken or vegetable broth
2 cups milk
1/2 cup brown sugar
1/2 cup heavy cream
- Melt butter in a 4-quart saucepan over medium-high heat.
- Add chopped onions and garlic and cook, stirring often until softened, about 4 minutes.
- Add spices and stir for a minute more.
- Add pumpkin and 5 cups broth. Bring to a boil and reduce heat, simmer for 10 minutes.
- If you don’t want to use heavy cream, you can substitute it with evaporated milk. This recipe makes a lot, so I usually half it, but you could always freeze leftovers. I like to top this with a dollop of sour cream and some pumpkin seeds as garnish.