Sweet & Spicy Roasted Pumpkin Soup

Doesn’t Fall just put you in the mood for anything and everything pumpkin? I have always loved things like pumpkin muffins, pumpkin coffee, etc. However, I’ve never been a big fan of the texture of pumpkin {or any squash}. This soup is just the thing for me. It’s smooth & silky, sweet & spicy, and all-around delicious!!!

The first thing you’ll need to do to make this soup is roast a pie {aka sugar} pumpkin. Make sure to bookmark this recipe, because this will prove invaluable for all sorts of recipes. I haven’t done the math, but I’m pretty sure homemade pumpkin puree is much cheaper than canned. Not to mention, it’s about 500 times more delicious & freezes really well!

*Keep your eye out for another yummy recipe using homemade pumpkin puree next week!

Start with an adorable little pumpkin. Mine cost about $2.50 at the picking farm. Wash off all the dirt, and dry it.

Using the sharpest knife you have, cut off the top of  the pumpkin.

Slice the whole thing in half. Using a large spoon, scrape out the insides. But, don’t throw them away…they make delicious candied pumpkin seeds!

Coat the insides of the pumpkin with olive oil, and place on foiled cookie sheet.

Bake at 350 degrees for approximately 50 minutes. This time will change depending on the size of your pumpkin. When done, the skin will be darker than normal, and a fork will easily poke through.

Let your pumpkin sit at least 10 minutes, until cooled, and then remove the skin & chop into pieces. At this point, you’re ready to start on the soup!

Here’s What You’ll Need:

4 Tbsp. Unsalted Butter
1 Large Yellow Onion {chopped}
2 tsp. Minced Garlic
1/8 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
1/2 C. Brown Sugar
1/2 C. Heavy Cream

Saute the chopped onions & garlic in butter over medium-high heat. Cook until softened. Add crushed red pepper, curry powder, and cayenne pepper and stir for another minute or so.

Add your cooked pumpkin & broth and mix until well-incorporated. Bring the mixture to a boil and reduce heat, simmering for 10 to 15 minutes. Using an immersion blender, blend your soup until smooth.
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.

Return your soup to the saucepan, and while on low heat, add the brown sugar. Mix until sugar is melted. Slowly add milk while stirring to incorporate, follow up with your cream in the same manner. 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!

Now you have a tasty, homemade pumpkin soup to serve your family! It’s so deliciously creamy & has the perfect mixture of sweet vs. spicy. My family loved this so much, I think I might serve it for the first course of Thanksgiving. Mmm!

*DON’T FORGET: Tomorrow is the very first Atkinson Drive giveaway!!! It’s a great one, so don’t miss it!

Linked To & Featured At:

Related Posts :

Sopapilla Cheesecake

Air-Popped Corn {from the microwave}

Saturday Special {Week 38}

Obsessing About: Recycling {with Pillsbury}