Spicy Pumpkin Soup
Need a gluten free and lacto ovo vegetarian soup? Spicy Pumpkin Soup could be an amazing recipe to try. This recipe makes 2 servings with 425 calories, 8g of protein, and 21g of fat each. For $2.6 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. 26 people have tried and liked this recipe. From preparation to the plate, this recipe takes approximately 20 minutes. It will be a hit at your Autumn event. It is brought to you by Table. If you have heavy cream, salt and pepper, garlic, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 59%. This score is solid. If you like this recipe, take a look at these similar recipes: Roasted Garlic Sage Pesto Pumpkin Soup with Spicy Fried Pumpkin Seeds, Curried Pumpkin Soup with Spicy Pumpkin Seeds, and Spicy Pumpkin Soup.
Servings: 2
Cooking duration: 20 minutes
Ingredients:
¼ cup brown sugar
1 tbsp butter
1 15 oz can pumpkin puree
2 cups chicken broth
2 tsp garlic, minced
¼ cup heavy cream (or half & half)
¾ cups milk
1 medium onion, chopped
¼ tsp red pepper flakes
salt and pepper to taste
Equipment:
frying pan
immersion blender
food processor
Cooking instruction summary:
Heat a saute pan over medium-high heat. Add the butter, chopped onion, and garlic. Saute until softened, about 2 minutes. Add the pumpkin puree and continue to cook for an additional minute, then add the chicken broth. Let simmer for 15 minutes.Reduce the heat to low. Using an immersion blender, blend the ingredients until smooth (you may also use a food processor).Add the brown sugar and milk. Stir well to incorporate the ingredients. Add the heavy cream, cayenne pepper, red pepper flakes, salt and pepper. If the soup becomes too spicy, add more cream or half & half. Allow the soup to return to a simmer, then serve.Garnish with roasted pumpkin seeds.
Step by step:
1. Heat a saute pan over medium-high heat.
2. Add the butter, chopped onion, and garlic.
3. Saute until softened, about 2 minutes.
4. Add the pumpkin puree and continue to cook for an additional minute, then add the chicken broth.
5. Let simmer for 15 minutes.Reduce the heat to low. Using an immersion blender, blend the ingredients until smooth (you may also use a food processor).
6. Add the brown sugar and milk. Stir well to incorporate the ingredients.
7. Add the heavy cream, cayenne pepper, red pepper flakes, salt and pepper. If the soup becomes too spicy, add more cream or half & half. Allow the soup to return to a simmer, then serve.
8. Garnish with roasted pumpkin seeds.
Nutrition Information:
covered percent of daily need
