Spicy Roasted Pumpkin Soup

My love for pumpkin during the fall-time is almost comedic. Today I went to the grocery store. I came home with pumpkins and nothing else. Roasted pumpkin seeds, jack-o-lanterns, pumpkin pie, pumpkin cookies, pumpkin bread, pumpkin pancakes and pumpkin soup. Is there anything that can’t be made with pumpkin? Is there anything that isn’t made with pumpkin in October?

If you read culinary blogs or food magazines, eat out on a regular basis or at all, or have a family member who loves fall then you’re already being beat over the head with pumpkin. Well, prepare yourself for yet another pumpkin recipe. Of course, this isn’t any old pumpkin recipe. This is a delicious, just-spicy-enough, “what is that scrumptious flavor?” pumpkin soup.

Even if you don’t like your food to have a bite, I have a feeling you will still love this recipe. I served this soup to a couple of people who don’t like spicy food and both went back for seconds. Like most soups, a majority of this recipe is super easy; the toughest part is preparing, roasting, and pureeing the pumpkin–and that’s not that hard.

Ingredients

1 small/medium pumpkin, roasted (instructions below)

2 medium onions, finely chopped

4 cloves garlic, minced

2 teaspoons Curry powder

1/2 teaspoon coriander

1/4 teaspoon cayenne pepper

1/2 cup good white wine (I used a buttery Sonoma chardonnay)

5 cups vegetable broth (homemade if can)

1/2 cup milk

1/2 cup heavy cream

1 tablespoon brown sugar

Salt & pepper to taste

Instructions on Roasting a Pumpkin



1. Cut the pumpkin into large chunks; remove the seeds and stringy, slimy stuff.

2. put the pieces cut side down on a roasting pan lined with baking paper. Place in a preheated oven at 400F for 30-50 minutes, until the pulp is soft.

3. Remove from the oven and let cool.

4. Scoop out the soft pulp. Place into a food processor and purée until smooth.

5. Set aside until ready to use.

Spicy Roasted Pumpkin Soup

1. Melt butter in a large heavy bottomed pot over medium heat. Add the onions and a little salt. Sweat over medium-low heat for five minutes or until tender.

2. Add the garlic and continue to cook for another five minutes.

3. Add the spices and stir until well mixed.

4. Add the wine and boil until reduced by half.

5. Add the pumpkin purée and the vegetable broth. Bring to a boil, then reduce to a simmer. Simmer for 20 minutes.

6. Stir in the cream, milk and brown sugar. Add salt and pepper to taste. Mix thoroughly. Serve and enjoy!

This soup is great on it’s own or it can be served alongside roasted chicken and vegetables.

And don’t forget to save those pumpkin seeds for roasting!



More on that later.