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I’ve been dying to make this soup since my friend Trista brought it over for our spooky dinner club a few weeks back. While I knew my first attempt wouldn’t live up to Trista’s version, the recipe allows for a lot of experimentation so I plan on trying a few more times this pumpkin season. I substituted canned pumpkin for the real thing and lightened it up with half and half and 1% milk. If you are looking for a warm meal as the weather cools, this one is a must!
Creamy Pumpkin Soup
Serves 4
2 tbsp butter
1 onion, chopped
2 cloves garlic, finely chopped
1 tsp ground cumin
1/2 tsp curry powder
1/2 tsp red chile flakes
7-ounce pumpkin, seeds and flesh removed, chopped into 1-inch cubes
3 cups chicken or vegetable stock
3 cups whole milk (vegan: soy silk)
Sea salt and freshly ground black pepper
1 tsp ground cinnamon
chopped cilantro
Melt the butter in a heavy stockpot over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes. Add the cumin and red chile flakes and cook for 2 minutes. Add the pumpkin, stock, milk, and salt and pepper to taste, and bring to a boil. Turn down the heat and simmer for 20 minutes, or until the pumpkin is tender. Purée the soup with an immersion blender until smooth. Spoon into warmed soup bowls, add freshly chopped cilantro, and dust with the cinnamon.
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