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
Continue After Advertisement
Ingredients
-
5 cups
pumpkin, cut into 1-inch cubes
-
1
onion, diced
-
4
cloves garlic, chopped
-
2 tablespoons
brown sugar
-
1.5 teaspoons
smoked paprika
-
1.5 teaspoons
hot paprika
-
2 teaspoons
chili powder
-
2 teaspoons
sea salt
-
2.5 cups
chicken broth
Directions
-
Roast pumpkin at 375 degrees in a baking pan for approximately 15 minutes. Meanwhile, mix together sugar, spices and salt in a small bowl.
-
Heat olive oil in a large soup pot over medium heat. Add onion, garlic and 1/2 of the spice mixture. Saute until fragrant.
-
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.
-
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.
See what other Food52ers are saying.