Pumpkin soup from scratch is one of my favorite things about the fall season. I can’t speak for others, but I take for granted just how versatile and delicious pumpkins are when cut down and used for foods like breads, pies, and soups. I decided to use the pumpkins we got this year for a spicy pumpkin soup. This dish was a hit in my home three years ago when I first made it.
I modified this recipe slightly from the one published at Simply Recipes.
4 tablespoons unsalted 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 of fresh pumpkin puree
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream
- 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.
- With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.
Serve in individual bowls. Use roasted pumpkin seeds as optional garnish.