Spicy Fall Pumpkin Soup
Pumpkins are not just for carving and sitting on the front porch. Neither are they just for pie, delicious as that is. Our pumpkin soup recipe is not just for fall either, although it does pair really nicely with the crispness of the season. You can go full-on DIY and roast your own fresh pumpkin, scraping out and saving the seeds to toast. Or, you can go full-tilt Libby's, Libby's, Libby's on the label, label, label, and also make fabulous pumpkin soup. Definitely up to you how you choose to carve it up.
Rich in minerals and beta-carotene as well as healthy fiber, pumpkin adds the beauty of seasonal fall color to your table. We top our soup with crème fresh or sour cream, and spicy toasted pumpkin seeds. You could add pomegranate seeds or crispy sage leaves if you want to nod towards Thanksgiving. No matter how you top your soup, we think it will become a favorite!
1/2 cup dairy or non-dairy butter, olive oil, or combination
2 cups chopped onion or a blend of onion and leeks
2 cloves chopped garlic
1 tsp salt
1/2 tsp chili flakes
1 tsp garam masala
1 tsp coriander
3 tsp curry powder
fresh grated ginger root
6 cups veggie stock
2 15 oz cans of pumpkin or fresh equivalent
crème fresh, dairy or non-dairy sour cream
more garam masala
Spicy Pumpkin Seeds
Toast pumpkin seeds over low heat in a dry pan. Set aside. Add garam masala and a bit of salt to the pan and dry toast for a moment, then add a small amount of oil to the spices. Toss toasted seeds back into the pan of spices and shake the pan until pumpkin seeds are coated. Set spicy seeds aside spreading them out on a flat surface to cool. You can also toss the pumpkin seeds with the oil and spices, then toast in the oven. Turn the seeds or shake the pan to keep the seeds from sticking and to evenly toast the seeds.
Toast curry powder, chili flakes, garam masala, and coriander in a dry pan over low heat for just a few minutes until they start give off a nice aroma. Set the spices aside.
In the bottom of your soup pot, heat olive oil or a combination of butter and olive oil over medium heat, adding the onion or onion-leek combination. Sauté until soft and translucent. Add the toasted spices. Add ginger and chopped garlic. Continue to sauté briefly over medium-low heat. Add salt. Next add your veggie stock and simmer, cooking uncovered for about fifteen minutes. Add the pumpkin, whisking it in to the broth and continue to simmer long enough to bring all the elements together. About five minutes. Add any repetition of the spices from the list if you desire more of a punch. Best to toast them, if you do.
Serve warm soup with a dollop of crème fresh and sprinkle some spicy pumpkin seeds on top. Simple, savory, spicy. Enjoy!