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Sweet and Spicy Pumpkin Cream Soup

 

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Sweet and Spicy Pumpkin Cream Soup
 

 

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Recipe

Sweet and Spicy Pumpkin Cream Soup

Times

  • Prep Time : 10 minutes min
  • Cook Time : 30 minutes min
  • Ready Time : 40 min

Servings

4 Servings

Ingredients

  • One medium onion I choose Tropea red onions
  • One Leek
  • One clove garlic
  • One teaspoon Extra virgin olive oil I use half for roasting, half fresh on top just before serving
  • One small Pumpkin Make sure it is edible pumpkin, not decorative!
  • One quart Water
  • One pinch Salt You can use salt with spices
  • One pinch Pepper I prefer black, or green
  • One small Chili I use the dried ones. Seeds and all
  • One pinch herbs, like Italian seasoning

Directions

Slice the onion, leek and garlic.   Heat a soup pot and pour in the teaspoon of olive oil. When hot, add the sliced garlic and onion. Saute until golden.

In the meantime cut up the pumpkin and chop the pulp into small pieces.  Add the pieces to the onion and garlic and sauté for one minute.  Heat up the water in another pot or microwave until boiling.

Pour the boiling water into the pot with the onion, garlic and pumpkin pieces.  Add salt and pepper to taste and the chili and the herbs. Stir once.
Cook until boiling with high fire, then bring to a simmer.

Just before serving, use your immersion blender to make it creamy and heat up to boil again.

Serve with a good grinding of pepper and a swirl of cold olive oil. Enjoy!

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12 Responses to Sweet and Spicy Pumpkin Cream Soup

  1. avatar says: Lorraine

    Before I start this recipe, a few questions…a QUQRT of garlic? Heads? Already chopped? Do you peel the pumpkin first?

  2. avatar says: Tzivia

    Before I even start or try this recipe I have a few questions a quart of qarlic???? Also if I’m going to be using an immersion anyway can I just buy pumpkin puree

  3. avatar says: Lorraine

    Ok, so I took a stab at this tonight, here’s what I did and what we thought: for onions, I used Mayan Sweet; my chili was Thai Me Hot Chili Pepper (too hot for us!). I thought the Quart of garlic was a typo and must have referred to the boiling water mentioned in the recipe. So I used 5 cloves of garlic. I sautéed the onions, garlic and leek in the oil (the leek was listed in the ingredients but not in the directions). I do not like to cut raw squash or pumpkin, too difficult! So, I roasted the pumpkin in a 400 degree oven for half an hour. I then took it out, cut it in half and removed the seeds (will roast them later!). I scooped out the flesh (to removed the rind) and put it into the pan with the roasted onions, garlic and leek. I poured a quart of boiling water over everything and brought it to a boil. (I had added the chili pepper at that time, did not add the “vegetable broth herbs because I didn’t know what that was.) After it came to a boil I lowered the heat to simmer and let it cook (covered) for 20 minutes (until the pumpkin was soft). I let the soup cool and them blended it a little at a time in my Vitamix. It came out very creamy but a little too spicy for our taste so I served it with yogurt. There was still leftover soup so I mixed it with a can of coconut milk (Trader Joe’s brand). I know I will have to check the seasoning before I serve it again!

  4. avatar says: robschatz

    Made this recipe last night. I didn’t see amount of garlic listed, so I just used 2 cloves. I also used a pinch of crushed red pepper instead of the chili pepper. I bought pre-chopped pumpkin at Trader Joes, which made life much easier. I also roasted the pumpkin a little longer to bring out the flavor. I thought the recipe was easy to make and delicious, although the name was deceiving. Perhaps just adding soup at the end of the name would make it more specific. At any rate, I would make this again as I love anything pumpkin and thought this was fast, easy and tasty.

  5. avatar says: kiddo323

    Where is the “sweet” in this recipe? I don’t see any ingredients that aren’t considered savory.

  6. avatar says: batya_a

    This recipe looks interesting, but the instructions leave too many questions for me to risk my time and effort. If it’s all on the stovetop, what’s ‘roast’? What about suggesting using butternut squash in place of pumpkin. Pumpkin is so seasonal and obscure, butternut squash is widely available year round. A whole chilli pepper seems waaaay too much heat for a 4serving family dish. I’d probably start with 1/2tblsp of chilli powder, or something else with heat. And finally, what’s it supposed to be? A soup? A pureed veggie side dish? In summary, seems potentially interesting, needs work.

  7. avatar says: Beth

    I tried this recipe, but changed a few things. I don’t like to cut raw pumpkin, too difficult, so I bought pumpkin puree. I sauteed the onions and leeks with the frozen garlic cubes. I used to cubes. I put in one can of pumpkin puree and 1 1/2 cans of water. I also used red pepper flakes instead of the chili pepper. The soup cooked perfect, but needed a few more seasonings. I added a little more salt which worked. The soup was good, but I need to perfect it a little more.

  8. avatar says: Dvora

    I made the soup from two midium size pieces of pumpkin, I didn’t have leek so I used two onions instead.
    The soup came out nicely creamy and spicy but slightly bitter and tasteless. I added two tblsp of Silan and some more salt. Now its delicious!

  9. avatar says: Huvie

    The pumpkin I bought from Trader Joe’s was large, so I made two different batches of the soup, each with half the pumpkin: for the first, I followed the recipe above and for the second, I roasted the pumpkin half at 400 degrees for 45 minutes first.
    The roasted version definitely was much better than the raw version. The soup made with raw pumpkin had a bitter taste that the other did not. I used thyme, parsley, and rosemary for the herbs and chili powder instead of the dry chili. Even the roasted pumpkin version of the soup left something to be desired; both were greatly improved with a little consomme. Maybe broth would be better than water for this recipe?
    Overall, the soup was tasty in the end, but nothing special and not something I would make again.

  10. avatar says: esther

    First of all, the directions have to be clarified. Also, perhaps the amount of pumpkin should be mentioned in cups. Cutting a pumpkin is not that difficult as long as you cut it up into pieces that can be peeled with a peeler. And then I added some butternut squash that I had left over from another recipe.
    I did season the soup with dead sea salt that had chili pepper in it plus I added some crushed black pepper. The amount of water called for seemed to be too little so I added more as needed. And the use of Italian herbs just didn’t seem to go with the other seasoning so I used some fresh thyme.
    After the soup cooked and the pumpkin was soft enough, I removed the thyme branches and creamed it with an immersion blender.
    As I see in other comments, the chili pepper and the black pepper were overpowering.
    We all love what we call orange soup and will make it again but we will try to tone down the heat.

  11. avatar says: aro208

    I made this soup for shabbos in the end we all loved it! I as others did not know how much a small pumpkin was and was not going to cut or cook it so I used a large can of Libby’s pumpkin purée! I thought this was more then a small pumpkin so I modified the recipe. I used three leek bottoms ( they came in the bunch and did not want to waste them), three cloves of garlic 1 red onion 2 teaspoons Osem soup mix ( instead of mixed seasoning ) and 1 tablespoon of sugar ( I wanted it a little sweet) and 2 quarts of water. Next time I would sauté the leeks a little first since they take longer then the other onion. I didn’t think it was too spicy and added a little extra chili powder.

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