Spicy Pumpkin Soup

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Okay, I realize that my last post was also a squash recipe, but the weather here has suddenly gotten incredibly cold ( -11 celsius/12.2 F if you are in the U.S.) so warm, wintery food has been super necessary.

I went to see About Time last night and LOVED it even more than I thought I would. I mean, it has Rachel McAdams and the same producers as Love Actually and Notting Hill, so it couldn’t have been bad, but it was SO good. You must go see right away if you haven’t already.

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But back to the soup. Creamy, delicious, and just a little bit spicy. Can you think of anything better on the coldest week of the year (so far)? I can’t.

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Spicy Pumpkin Soup

Adapted from Naturally Ella

1 medium Pumpkin

1 tbsp Olive Oil

1/2 large Yellow Onion, chopped

2 cloves Garlic, sliced

2 – 3 cups Chicken Broth

1/2 tsp Cumin

1/2 tsp Paprika

1/2 tsp Red Pepper Flakes

4 leaves Fresh Sage

Salt & Pepper, to taste

2 tbsp Sour Cream

1. Preheat oven to 400 degrees.

2. Remove top of pumpkin. Quarter pumpkin and remove seeds, set aside. Scrape out remaining small seeds and the stings. Place each quarter face down in a baking dish and roast for 30-40 minutes or until pumpkin is tender. Remove and let cool slightly.

3. Toss pumpkin seeds with a bit of olive oil and salt. Spread out on a baking tray and roast until crispy, 12 minutes

4. In a large saucepan, heat 1 tbsp olive oil. Add onions and saute for 2-3 minutes, add garlic stir for 30 seconds.

5. Next, scoop pumpkin from the shell and measure out 3 packed cups of pumpkin. Add to sauce pan along with 2 cups chicken broth. Bring to a boil, reduce heat to low, and let cook for 10 minutes.

6. Remove from heat and puree with an immersion blender (or use a regular blender) adding more broth to reach your desired soup consistency.

7. Return heat to a simmer. Add in cumin, paprika, sage, salt & pepper. Stir well. Add in sour cream and mix.

8. Serve topped with an extra scoop of sour cream and roasted pumpkin seeds.

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