It’s Halloween’s Harvest Time and during this time of year, I always make my Spicy Pumpkin Soup. I can finally feel the seasons changing. The weather is cooling down and it’s getting darker earlier…and I’m ready! I can’t help but start craving fall’s harvest foods. Hearty soups, stews and warm drinks are on the menu plan. Our house is completely decorated for Halloween and the kids costumes are bought and ready for our action pack Halloween week quickly approaching. I wanted to get the kids excited so I made the family my simple but delicious spicy pumpkin soup. I love pumpkin soup and my kids love that I served the soup in roasted carved-out sugar pumpkins. The flavors of sauteed onions, garlic, curry spices, brown sugar and pumpkin had our home smelling like an authentic bohemian harvest moon festival!
Ali in the Valley
Photo by: Michael Brian Photography & Ali
Spicy Pumpkin Soup
Author: Alison Ball
4 Tbsp unsalted butter or 4 Tbsp of extra-virgin olive oil lighter version
2 medium yellow onions chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper optional
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper optional
3 15 oz cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin purée*
5 cups of chicken broth or vegetable broth for vegetarian option**
2 cups of milk
1/2 cup brown sugar
Parsley chopped for garnish
*To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Microwave version: clean seeds and stringy stuff, puncture flesh with fork numerous times and cook (with top of pumpkin off) on high for 10 minutes.
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. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Transfer soup, in batches, to a blender or food processor or use hand held mixer. Cover tightly and blend until smooth. Return soup to saucepan. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Adjust seasonings to taste. If a little too spicy, add more milk to cool it down. You might want to add a teaspoon of salt.
Serve in leftover sugar pumpkins or in individual bowls. Garnish with parsley.