Spicy Pumpkin Soup
This creamy and zesty spicy pumpkin soup is a comforting dish perfect for any occasion. It combines savory vegetables with warming spices, finished with a touch of sweetness and tang.
Equipment
- large sauce pot
- Immersion Blender
- Baking sheet
Ingredients
Main Ingredients
- 1 tablespoon oil
- 1 large onion peeled and chopped
- 5 cloves garlic peeled and chopped
- 1 jalapeno seeded and chopped
- 1 1/2 tablespoons ground cumin
- 1 1/2 tablespoons dried oregano
- 1 1/2 teaspoons salt
- 8 cups vegetable stock
- 29 ounces pure pumpkin puree
- 15 ounces white beans drained
- 2 tablespoons red wine vinegar
- 2 tablespoons honey
Toppings
- 1/2 cup pepitas pumpkin seeds
- 1 cup french fried onions like French's
- Cayenne
- Salt
Instructions
Steps
- In a large sauce pot over medium-high heat, add oil, onion, garlic, and jalapenos; sauté for 3-5 minutes until soft. Stir in cumin, oregano, and salt, then sauté for another 2 minutes.
- Add vegetable stock, pumpkin puree, and white beans to the pot and simmer uncovered for 20 minutes. Stir in red wine vinegar and honey, then continue to simmer for an additional 3-5 minutes.
- Carefully use an immersion blender to puree the soup until it reaches a smooth consistency.
- Preheat the oven to 400 degrees F, then spread pepitas and french fried onions on a baking sheet. Sprinkle with cayenne pepper and salt, and toast for 3-4 minutes until fragrant.
- Serve the warm soup immediately, garnished with the freshly toasted pepitas and french fried onions.
Notes
If using a regular blender, remember to open the vent in the lid and cover it with a towel to prevent hot splashing liquid.