 About This Recipe
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I tried pumpkin soup for the first time last year, at a little bistro in a nearby town that specializes in seasonal, locally grown food. It was a cold night, and the warm spiciness hit the spot.
Our own pumpkins vines produced 7 pumpkins this year - the best year yet! Plus, with four kids and all the school trips to the local pumpkin patch prior to Halloween, we found ourselves knee-deep in pumpkins this year.
Creating your own pumpkin puree from fresh pumpkins is ridiculously easy, just follow this link (scroll to the bottom of the page), and any leftovers can be frozen for use in pies or breads. I like using the smaller pumpkins, the ones the size of a large softball - they are sweeter, taste better, and have less water. You can use jack-o-lantern pumpkins (as long as they have not been carved), but you will need to add more honey to sweeten them up.
The honey and spices below are actually recommendations, a good place to start. I like my soup spicy, so I doubled the spices. But start small - you can always add more later. If you find the soup too spicy, and more cream to cool it off. And for a true vegetarian option, use vegetable broth instead of chicken broth.
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Spicy Honey Pumpkin Soup
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Ingredients
- 4 Tbsp unsalted butter
- 2 medium yellow onions, diced
- 2 tsps minced garlic
- 1/8 tsp red pepper
- 2 tsp curry powder
- 1/2 tsp ground coriander
- 6 cups fresh pumpkin puree (or 3 - 15oz cans)
- 5 cups chicken or vegetable broth
- 1 tsp salt
- 2 cups milk
- 1/2 cup honey
- 1/2 cup heavy whipping cream
How to make:
- Cook onions and garlic in butter until softened.
- Add spices to onions, stir until warm and aromatic.
- Add pumpkin and broth, mixing well.
- Bring to boil and reduce heat, simmering for 15 minutes.
- Use a stick blender to puree soup. OR transfer in small batches to a blender to puree, then return to the pot. (CAREFUL, HOT!)
- On low heat, stir in salt and honey.
- Slowly add milk and cream.
- Adjust seasonings.
- Eat from a bowl or sip from a mug. Enjoy!
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Recommended Honeys  |
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Holiday recipes use a lot of dark sugars. (Molasses, brown sugar, dark karo, etc.) This soup is no exception.
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