Sweet and Spicy Pumpkin Soup

 

Fall is around the corner. This is my favorite season by far: gentle weather, cute clothes, and pumpkins; everything is great.

Yes, since Starbucks released the infamous pumpkin spice latte the world has gone crazy for the undervalued pumpkin.


I have to confess that my relationship with pumpkins is kind of a love-hate situation. When I was younger, I remember my grandmother forcing me to eat the big chunks of pumpkin in the Sunday soup. I hated it. I thought I would never ever eat a single piece of that disgusting and slimy vegetable.

Then my mom came with a pumpkin cake that made her famous among our relatives and made me fall in love with it. The first time I couldn’t believe that the same vegetable that ruined my weekends was the main ingredients of this cake masterpiece. Then I gave it a second chance and I started to try out more and more meals that included pumpkins.

And now I found the perfect butternut cream that makes my cold fall nights a lot better.

 

 

One of the thing that I hated about pumpkins was the over sweet flavor. In this recipe, I found the perfect balance by adding some garlic and chili to give it a spicy touch to warm up any cold heart.

I love the creaminess of this soup. There is something magical in the simplicity of flavors that it’s the definition of comfort food. Yes, this is a make-you-feel-better-soup.

 

Sweet and Spicy Pumpkin Soup
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 
I love the creaminess of this soup. There is something magical in the simplicity of flavors that it’s the definition of comfort food. Yes, this is a make-you-feel-better-soup.
Course: Soup
Servings: 4
Ingredients
  • 1 kg butternut cut into cubes or the type of pumpkin you prefer
  • 1 carrot chopped
  • ½ onion chopped
  • ½ red pepper chopped
  • ¼ cup fresh coriander
  • 1 tsp fresh chili
  • 2 garlic cloves
  • 5 cup chicken broth note 1
  • Salt
Instructions
  1. In a big stockpot heat the broth and add all the ingredients and let it cook for about 15 minutes.
  2. When the pumpkin and the carrot are soft, blend the entire soup in high speed.
  3. Serve and sprinkle with baby scallions or croutons.
Recipe Notes
  1. If you are following a vegan or vegetarian diet, you can replace the chicken broth with a vegetable broth. The result is delicious as well.

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Colleen - August 19, 2017

Fall is officially here and this soup is a great way to kick it off!!! If you’re a huge fan of homemade soups, you should think about joining Soup Saturday Swappers…you can find us on Facebook. We make a new soup each month based on a theme and it’s a great way to get in the habit of eating more soups, chowders, stews, and chilis!!! Faith, Hope, Love, & Luck – Colleen

Reply
    mb0793 - August 21, 2017

    Joined 🙂 I absolutely love soups and I can’t wait to share delicious recipes in the group.

    Reply
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