Spicy Pumpkin Soup

This is one of our favorite fall soups. It has a distinctly Indian flavor and is especially filling when layered on top of rice. This is our traditional Halloween dinner.

Spicy Pumpkin Souppumpkin soup

  • 4Tbsp melted organic butter
  • 2 med. yellow onions, chopped
  • 2 tsp minced garlic
  • 1/8-1/4 tsp crushed red pepper
  • 2 tsp curry powder
  • 1/2 tsp ground coriander
  • Pinch ground cayenne pepper ( Optional)
  • 6 cup Pumpkin Puree ( 3 15oz cans)
  • 5 cups chicken broth
  • 2 cups milk
  • 1/2 cup heavy cream
  • 1/2 cup brown sugar (very optional, almost unnecessary)

Check out my link for making pumpkin puree:

Pumpkin Puree


1. Melt butter in a 4 quart saucepan over medium-high heat. Add onions, garlic and cook until softened, about 4-5 minutes. Add spices and stir for about a minute more.

2. Add pumpkin and 5 cups of chicken broth. Blend well. Bring to a boil and reduce heat, dimmer for 10-15 minutes.

3. Transfer soup in batches to blender or food processor. Cover tightly and bled until smooth. Return soup to saucepan.

4. Cooking on low heat, this is when you would add sugar if you wanted. I never add sugar and it is still great. Now, slowly stir in milk and cream.

5. Adjust seasonings to taste. We generally like to add more curry. You can also add a tsp of salt.

6. Serve warm with toasted pumpkin seeds on top.


 Photo credit: http://www.flickr.com/photos/55935853@N00/6477081499


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