Posts Tagged ‘pumpkin soup’

I enjoy cooking seasonally. It’s healthy, it’s enthusiastic, and most importantly, it’s cheaper (have you ever tried to buy asparagus in the middle of winter? ouch.)

Right now squashes, root veggies and stone fruits are in season, making it really easy to concoct some good warm flavors.

Last night, faced with the unseasonably cold chill in Denver, I decided to put on some Devotchka, have some Shiraz and make Spicy Pumpkin Soup with Rosemary Toast.  I can’t take credit for the Pumpkin Soup (that was from O Magazine) but the rosemary toast was all my own : 0 )

Spicy Pumpkin Soup Recipe


4 Tbsp unsalted butter
2 medium yellow onions, chopped
2 teaspoons minced garlic
1/8 to 1/4 teaspoon crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
Pinch ground cayenne pepper (optional)
3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
5 cups of chicken broth (or vegetable broth for vegetarian option)
2 cups of milk
1/2 cup brown sugar
1/2 cup heavy cream


1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.

2 Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.

3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.

4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. You might want to add a teaspoon of salt.

Serve in individual bowls. Sprinkle the top of each with toasted pumpkin seeds.

Rosemary Toast

1 FrenchBaguette

Olive Oil

Garlic Powder (or fresh garlic)


  1. Preheat Oven to 325 degrees.
  2. Cut baguette into 1/4″ to 1/2″ pieces.  You should have between 12 and 16.
  3. Brush with olive oil
  4. Cover in garlic power or brush with the cut side down of several garlic cloves.
  5. Sprinkle on rosemary.
  6. Bake for 15 minutes or until lightly brown.

My personal tips:

  • If you’re not into pumpkin, you can also make it with squash.   It’s a nice alternative and tastes just as good.
  • The recipe says that you should blend the soup.  I didn’t and ended up liking the consistency better.  If you like your soup smooth go for it, but the soft onions add a nice texture.
  • I like my stuff spicy so in addition to the spices I also added black pepper and a pinch nutmeg.

Oh, and I dare you to put on Devotchka’s Death by Blonde and not dance around your kitchen.  Seriously.


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