Spicy Pumpkin Soup
Spicy Pumpkin Soup with deep rich Autumn flavors will warm you up!
Servings: 6 servings
Calories: 195kcal
Equipment
- 6 quart saute pan
Ingredients
- 2 Tablespoon butter, unsalted
- ¾ cup yellow onion small dice
- 3 cloves garlic, minced, (approx. 3 teaspoons)
- 3 teaspoons fresh ginger, peeled, minced
- ½ teaspoons yellow curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ⅛ teaspoon cayenne pepper, adjust amount for desired spice level
- 1 teaspoon kosher salt
- ½ teaspoons black pepper
- 1 pinch cinnamon
- 4 cups chicken stock
- 2 bay leaves
- 29 ounce 100% pumpkin puree (not pumpkin pie filling)
- ¾ cup water
- 3 Tablespoon heavy whipping cream
Garnish - optional
- 3 Tablespoons crème fraîche
- 1 Tablespoon roasted pumpkin seeds
Instructions
- Melt butter in a 6-quart saute pan. When butter is sizzling add onions and saute on medium heat until onions are soft, about 5 minutes. Add garlic and ginger and blend together. Saute for another 2 minutes.
- Add curry powder, cumin, coriander, cayenne pepper, black pepper and salt. Blend and saute for additional 2 minutes.
- Add stock, water, bay leaves, and pumpkin puree. Mix well to blend and bring to a boil. Reduce the heat to low. Whisk in heavy cream and cover the pan.Simmer on low for 20 minutes. During the simmering time, taste and adjust seasonings if needed.
- Remove the bay leaves. Garnish with a drizzle of crème fraîche and roasted pumpkin seeds.
Notes
- Be sure to use pure pumpkin puree, not pumpkin pie filling, which is sweetened.
- Can't find creme fraiche? A swirl of sour cream will work as a substitute.
- Prefer ginger powder? Use just 1 teaspoon in place of the fresh ginger
Nutrition
Calories: 195kcal | Carbohydrates: 21g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 637mg | Potassium: 528mg | Fiber: 5g | Sugar: 8g | Vitamin A: 21621IU | Vitamin C: 8mg | Calcium: 71mg | Iron: 3mg