Spicy Pumpkin Soup

 

Last Christmas season we gave this recipe a whirl.

It quickly became a favorite at our joint.

It is so warm and yummy...perfect to eat after a chilly day of working/playing outdoors.

[I know that the recipe looks a bit long and tedious, but don't be afraid.

It's super easy...and mighty tasty!]

Spicy Pumpkin Soup

4 Tbsp Olive Oil

2 medium yellow onions, chopped

2 teaspoons minced garlic

2 teaspoons curry powder

Pinch ground cayenne pepper (optional if you don't like spicy)

3 (15 oz) cans organic pumpkin puree OR 6 cups of pumpkin puree

5 cups of vegetable broth

2 cups of almond/rice milk

1/2 cup 100% pure organic cane sugar OR agave nectar

1/2 cup sunflower seed sour cream OR non-dairy alternative

Put oil 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.

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

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

With the soup on low heat, add cane sugar and mix. Slowly add almond/rice milk while stirring to incorporate. Add sunflower seed sour 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.

Enjoy!

Oh, and Merry Christmas!!

NOTE FROM TAMMIE:
Thanks Em for a super recipe!  We had it tonight and LOVED it! I have been looking for a good pumpkin soup recipe for a long time.  (You've been enjoying this for a year and didn't tell me! ;) I just want to be sure to caution people about blending the hot soup.  I'm sure you all know about steam and pressure.  Just be sure to only fill your blender a quarter of the way full and maybe even let it cool a bit.  Really if you chop up the onion well you may not even need to blend this soup at all cause everything else is already smooth.  Don't worry we didn't have any mishaps but the vent on my blender lid did go flying once, luckily I was holding the lid on (I've made blended soups before, Creamy Vegetable, and Cauliflower Curry are some of our favorites, we know the drill;) or it would have too then their would have been really hot soup all over the kitchen and me and that could cause burns.  So be safe, be careful, and remember this whenever you blend anything hot!