Spicy Pumpkin Soup
Ok, I think the country is finally having fall weather or maybe winter for some, but it has FINALLY cooled off in Texas. This is my favorite time of year! I love Thanksgiving! It is such a laid back, relaxing, comforting holiday. You don’t have to worry about gifts or holiday cards or picking out outfits for parties. It’s just family, football and good food!
For some, the idea of having family in town gives them hives. I think family, meaning in-laws, is like fish-it is only good for about 3 days. So, if you are hosting relatives at your house and the idea of going out to dinner and trying to get a table in the restaurant that the older people can hear, trying to order, keeping the kids entertained, not drinking too much to deal with all that, makes you want to curl up in a ball…then try to make a few quick meals at home. It’s so much easier to just stay at home with a warm fire, a bowl of soup, the playstation upstairs entertaining the kids, a bottle, or two, of good wine, music and family conversation.
This recipe is a go to, easy, delicious, fallish meal. Just buy a bag of salad, a loaf of bread, a bottle of wine and you have dinner! Even my kids like this soup which is saying a lot since it is orange:)
Spicy Pumpkin Soup
Makes 6-8 Servings
3 Tablespoons Olive Oil
1 large onion, chopped
4 garlic cloves, chopped
1 1/2 teaspoons cumin
1 1/2 teaspoons coriander
1/4-1/2 teaspoon cayenne pepper
1 can (29oz) pure pumpkin puree, NOT pumpkin pie puree
1 box (32oz) or 2 cans Chicken stock
1 russet potato, peeled and cut into cubes
1 Tablespoon sugar
1 1/2 teaspoons Kosher salt
1/4 teaspoon black pepper
6 cups water
Sour cream (garnish)
In a large stock pot, heat the oil over medium heat. Add the onions and cook until translucent (about 5 minutes).
Add garlic, cumin, coriander and cayenne and cook for about 5 minutes. Mix in pumpkin puree, stock, potato, sugar, salt, pepper and 6 cups water. Bring to a boil then reduce heat to medium low. Simmer for about 20 minutes or until the potatoes are tender.
Turn off heat. Either use an immersion blender (hand held blender) or a standard blender. If using a standard blender, then have a large bowl or stock pot near the blender. Blend the soup in batches and pour the blended soup into the clean pot. You can return it to the original pot after all the soup is blended. DO NOT fill the blender more than 1/2 way full and allow some of the steam to escape.
Reheat the soup over low heat.
Serve with a dollop of sour cream and pepitas.