Spicy Pumpkin Soup
- Carbohydrate 52.5781914049292 g
- Cholesterol 24.1606250191023 mg
- Fat 9.34417667914116 g
- Fiber 12.1506743822598 g
- Protein 8.00308312002177 g
- Saturated Fat 4.52468827333999 g
- Serving Size 1 1 (417g)
- Sodium 870.909387061581 mg
- Sugar 40.4275170226693 g
- Trans Fat 0.650346670111847 g
- Calories 316 calories
Step-by-step
- In a large pot or stockpot, sautee onions in oil and butter until tender.
- Add minced garlic and cook another minute.
- Add the pumpkin, chicken stock, brown sugar, salt and spices.
- Cover and simmer 20-25 minutes.
- Blend the soup using an immersion blender or in batches in a regular blender.
- Return the mixture to the pot and add the heavy cream.
- Cook for 5-10 minutes.
- Garnish with toasted pumpkin seeds, croutons and/or drizzle of heavy cream.
Water works as a direct swap for chicken stock if necessary, but expect a noticeable drop in body and savory depth that requires an extra pinch of salt to compensate. Standard stainless steel pots conduct heat quickly, meaning onions can easily brown instead of softening translucent if the burner runs too hot. Medium-low heat prevents the butter solids from burning during the initial five-minute sauté while the diced onions sweat down.
Garlic requires precise timing because its sulfur compounds turn bitter within sixty seconds of direct heat contact. Introducing the minced garlic only after the onions turn tender protects those aromatics from scorching while releasing essential oils into the pan fats. Stirring continuously during this final minute ensures even flavor distribution before the liquid goes in.
Simmering the covered pot for twenty minutes allows the pumpkin puree to hydrate fully in the chicken stock while distributing the curry powder, cayenne, and crushed red pepper evenly throughout the base. Blending the mixture requires caution when transferring hot liquids to a standard countertop blender; filling the pitcher past the halfway mark risks pressure blowouts. An immersion blender operated directly in the stockpot eliminates this transfer hazard entirely while safely breaking down any remaining fibrous vegetable clumps.
Heavy cream must go in only after the initial simmer concludes, as prolonged boiling can cause dairy proteins to curdle or separate into unappealing fat globules. Maintaining a gentle five-minute warm-through phase after adding the cream thickens the texture slightly without compromising the emulsion. Toasted pumpkin seeds added just before serving provide a contrasting crunch against the velvety consistency of the finished potage.
