Author Notes
This pumpkin soup tastes like all things autumn. I usually buy a fairly big one, cut it into pieces, roast them and make fresh pumpkin pancakes in the morning and this soup at night. It's tummy-filling and very flavorful. —amelinda
Ingredients
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5 cups
pumpkin, cut into 1-inch cubes
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1
onion, diced
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4
cloves garlic, chopped
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2 tablespoons
brown sugar
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1.5 teaspoons
smoked paprika
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1.5 teaspoons
hot paprika
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2 teaspoons
chili powder
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2 teaspoons
sea salt
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2.5 cups
chicken broth
Directions
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Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.
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Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.
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Add cooked pumpkin and chicken broth to pot. Mix well and bring to a boil, then reduce to a simmer. Let simmer ten minutes then blend.
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Taste for spice and add more mixture to taste. I used it all and it was strong, but still good. Use your own judgment though! Top with roasted pumpkin seeds (seen above, with smoked paprika) or a dollop of creme fraiche.
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