Spicy Pumpkin Soup
- Preparing Time: 15 minutes
- Total Time: 40 minutes
- Served Person: 6
- 2 tbsp butter
- 1/4 cup heavy cream
- 1 tbsp olive oil
- 1 cup diced onion
- 1 tsp minced garlic
- 30 oz pumpkin puree
- 3 cup chicken stock
- 1 tsp kosher salt
- 1/2 tsp curry powder
- 1/4 tsp crushed red pepper
- 1/8 tsp cayenne pepper
- 1 tbsp brown sugar
- toasted pumpkin seeds (garnish)
- 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
As a busy housewife, I'm always looking for quick and easy recipes that my family will love. This Spicy Pumpkin Soup is a perfect fall recipe that is both delicious and nutritious. It's made with simple ingredients that you probably already have on hand, and it can be ready in under 30 minutes.
I love that this soup is so versatile. You can easily adjust the spices to your liking, and you can add or remove ingredients to suit your taste. I like to add a bit of cayenne pepper for a bit of a kick, but you can omit it if you prefer a milder soup. I also like to add a dollop of sour cream or yogurt to each bowl, but that's completely optional.
This Spicy Pumpkin Soup is the perfect comfort food for a cold fall day. It's creamy, flavorful, and satisfying. Plus, it's packed with nutrients, so you can feel good about serving it to your family.
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.
