Spicy pumpkin soup


This month’s issue of Food Network magazine had recipes for 3 different pumpkin soups. I liked the idea, but they all used canned pumpkins and also I don’t follow directions well. Here’s my version of pumpkin soup, which was delicious and vegetarian (if you use vegetarian broth). Also delicious.

1 3lb pie pumpkin. This is like a medium to large pie pumpkin. You can also use a can of pumpkin but fresh is really easy
4 cups of chicken broth (the recipes called for 2 cups but I added veggies)
1/4 cup milk (the recipe actually called for cream, but I halved the cream with milk because I am a bad Southerner)
1/4 cup light cream
1 sweet potato, chopped
1/2 green apple, chopped
1/4 to 1 tsp curry powder (depends on how spicy you want it)
1/4 to 1 tsp chipotle powder
1/4 to 1 tsp cinnamon
Remaining apple, diced
Raisins, to top

To cook the pumpkin: ask google (I’m just kidding). Cut in half and seed it, cook @375 for 45 min to 1 hr. Let it cool a bit and then remove it from the skin. Cut into pieces and combine with all other ingredients.

Bring to a boil for about 20 minutes or until the sweet potatoes are cooked.

In a separate pan, sautée remaining 1/2 of diced apple and raisins in butter to top soup

Blend soup together and enjoy!



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