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!
- 1 Small Pumpkin
- Preheat your oven to 350 degrees.
- 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!
- 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
- 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 roasted 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.
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!
ang
October 25, 2012 at 10:18 amhello from the bloglovin’ hop! this looks so tasty! i’d love for you to link it up at the pumpkin patch blog hop: http://www.jugglingactmama.blogspot.com/2012/10/pumpkin-patch-blog-hop.html
Sam
October 25, 2012 at 12:46 pmThanks for inviting me – I linked!
Leslie Stewart
October 25, 2012 at 10:04 pmThis looks yummy! Found you at the Bloglovin Blog Hop! I’m your newest blogloving follower! Have a great weekend!
Leslie
Sam
October 25, 2012 at 10:24 pmThanks so much! I’m checking out your blog now!
Sam
October 25, 2012 at 10:26 pmI just realized that I already love your blog…following you on BlogLovin!!!
Tammy
October 28, 2012 at 10:11 pmI have never done anything with real pumpkin. Hmmm…maybe I should try this. looks yummy! Thank you for sharing this at Rustic Restorations Weekend.
Sam
October 28, 2012 at 10:50 pmI know, I was skeptical at first – but it’s SO much easier than I thought. I also think the flavor of fresh pumpkin is so wonderful!
Gloria Phillips (@simplygloria1)
November 1, 2013 at 3:40 pmSam, I am the same way when it comes to the texture of pumpkin and squash. I’ll eat everything pumpkin, except the pie…it’s the texture thing. So, I was so happy you shared this delicious soup recipe with us…Yum! Also, it deserves to be in the spotlight …I’m featuring this tomorrow morning at the Show Stopper Saturday party! Yay! Have a great rest of your day!
Sam
November 1, 2013 at 9:00 pmThanks so much! :-)