Spicy Pumpkin Soup – the perfect cold weather comfort food

Spicy Pumpkin Soup

Serves 10
Total time: 45 minutes

Ingredients

• 4 Tbsp unsalted butter (Vegan option: use avocado oil)
• 2 medium yellow onions, diced
• 2 tsp minced garlic
• 1/8 to 1/4 tsp crushed red pepper
• 2 tsp curry powder
• 2 tsp turmeric powder
• 1/2 tsp ground coriander
• Pinch of ground cayenne pepper (optional)
• 3 (15 oz) cans of 100% pumpkin or 6 cups roasted pumpkin or squash*
• 5 cups chicken or vegetable broth
• 2 cups milk (Vegan option: coconut milk)
• 1/2 cup brown sugar
• 1/2 cup heavy cream (Vegan option: full fat coconut cream)
• up to 1 tsp salt (optional, taste first before adding! Add 1/4 tsp at a time)

Directions

1. Melt butter or heat avocado oil in saucepan over medium heat.
2. Add onions and garlic, stirring often for about 4 minutes
3. Add spices and stir for another minute.
4. Add pumpkin/squash and 5 cups of broth; mix well. Bring to a boil, reduce heat and simmer for 10-15 min.
5. EITHER use an immersion blender to blend the soup until smooth OR transfer soup in batched to a blender or food processor, cover tightly and blend until smooth. Return to saucepan.
6. With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring. Add cream and taste. If necessary, add salt a pinch at a time – I usually don’t need to add any salt.
7. Adjust seasoning to taste. Add more cream if too spicy.

*To make roasted pumpkin or squash: cut a sugar pumpkin or squash of choice in half. Scoop out seeds and stringy stuff. Life face down on a lined baking sheet. Bake at 350 until soft (45-60 min). Cool, scoop out flesh.

Watch the video tutorial for this recipe HERE:

Written By

Diana Dutcher

I am an educator and entrepreneur who is passionate about non-toxic living. I get to be with my five kiddos (8, 6-year old twins, and 4-year old twins) in the mornings and teach in the afternoons or evenings. It’s a beautiful abundant life 💖