Go Back

Spicy Pumpkin Soup with Roasted Pumpkin Seeds

Ingredients

  • 4 Tbsp butter
  • 2 medium yellow onions chopped
  • 2 teaspoons minced garlic
  • 1/8 to 1/4 teaspoon crushed red pepper
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground coriander
  • Pinch ground cayenne pepper optional
  • 6 cups roasted pumpkin flesh
  • 5 cups of chicken broth or vegetable broth
  • 2 cups of milk
  • 1/4 cup brown sugar
  • 1/2 cup heavy cream

Instructions

  • 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. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
  • Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan, and add brown sugar. Slowly add milk and cream, stirring to incorporate. Adjust seasonings to taste. Re-heat gently.
  • Serve in individual bowls, and sprinkle with roasted pumpkin seeds.

Notes

Roasted Pumpkin Seeds

Ingredients
Seeds scooped out of a pie pumpkin before roasting
Salt
Olive oil
Instructions
Place the seeds in a colander and rinse to separate the seeds from the strings and flesh. Measure the pumpkin seeds and then in a saucepan, put 2 cups of water and 1 tablespoon of salt for every half cup of pumpkin seeds. Bring the salted water and pumpkin seeds to a boil. Let simmer for 10 minutes. Drain.
Preheat the oven to 400°F. Coat the bottom of a roasting pan or heavy baking sheet with about a tablespoon of olive oil. Spread the seeds out in a single layer. Bake on the top rack until the seeds begin to brown, 5-20 minutes, depending on the size of the seeds. Keep an eye on the pumpkin seeds so they don't burn. When nicely browned, remove the pan from the oven and let cool on a rack.