It’s fall and I’m obsessed with pumpkin. Pumpkin bread. Pumpkin drinks. Pumpkin seeds. And, the latest, pumpkin soup. I found a delicious-looking recipe while searching for a good technique to roast pumpkins on the website, Simply Recipes (where you can find tons of pumpkin recipes). Both the technique and the soup are spot on. Here’s my adaptation of the soup:
- 3 T. olive oil
- 1 medium yellow onion, chopped
- 4 garlic cloves, minced
- ground cumin
- ground chipotle pepper
- dried oregano
- 6 to 8 c. pumpkin puree
- 4 to 6 c. vegetable stock
- heavy whipping cream, optional
- salt, to taste
- toasted, shelled pumpkin seeds, optional garnish
- cilantro, optional garnish
- sour cream thinned with water, optional garnish
- Heat oil in a large pot on medium heat. Add the onions and cook, until softened. Add the garlic, cumin, oregano and chipotle pepper, cook for 1 minute more. Then add the pumpkin puree, stock and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes.
- Adjust seasonings to taste. If the soup is too thick, add more stock or water to desired consistency. If you need to thin the soup out and want a velvety smooth soup, throw in some heavy whipping cream (I added about three-fourths of a cup).
- Serve with toasted pumpkin seeds, sour cream and cilantro.
I opted not to give any specific amounts for the seasonings because I found that I add seasonings until I reach the desired taste, which is usually after I dump a boatload more of both seasonings and salt. This time was no exception. I add a ton of chipotle, cumin and salt.
The soup was fantastic. Spicy, pumpkin-y and velvety smooth. I toasted about as many pumpkin seeds as I could stand de-shelling, maybe 10? Man that’s a pain. But well worth it to have on top your soup. I would make this recipe again and again and share it with anyone I know. In fact, I’m going to be sharing some tomorrow.