Sweet & Spicy Roasted Pumpkin Soup
Prep time
Cook time
Total time
  • 4 Tbsp. Unsalted Butter
  • 1 Large Yellow Onion {chopped}
  • 2 tsp. Minced Garlic
  • ⅛ tsp. Crushed Red Pepper {optional}
  • 1 tsp. Curry Powder
  • Pinch Ground Cayenne Pepper {optional}
  • 1 batch of Roasted Pumpkin
  • 5 C. Chicken or Vegetable Broth
  • 2 C. Milk
  • ½ C. Brown Sugar
  • ½ C. Heavy Cream
  1. Saute the chopped onions & garlic in butter over medium-high heat. Cook until softened.
  2. Add crushed red pepper, curry powder, and cayenne pepper and stir for another minute or so.
  3. Add your roasted pumpkin & broth and mix until well-incorporated.
  4. Bring the mixture to a boil and reduce heat, simmering for 10 to 15 minutes.
  5. Using an immersion blender, blend your soup until smooth.
  6. If you don't have an immersion blender, transfer your soup in batches to a blender. *PLEASE use caution when blending hot liquids!!!* The best way to blend soup is to remove the center piece of the blender lid. Fold a dish towel several times and cover the blender lid with it. While holding the lid down {using the towel} blend on the lowest setting.
  7. Return your soup to the saucepan, and while on low heat, add the brown sugar. Mix until sugar is melted.
  8. Slowly add milk while stirring to incorporate, follow up with your cream in the same manner.
  9. Add salt & pepper to taste. If you find the soup to be too spicy, add more cream to cool it down.
This soup is pretty spicy, so if you're serving it to children, you might want to omit the cayenne and red pepper; though, my little guy ate this soup up!
Recipe by Atkinson Drive at http://www.atkinsondrive.com/sweet-spicy-roasted-pumpkin-soup/