It has been cold & rainy here in Los Angeles. Amazing!
We almost never have both together. It almost never gets cold in Southern CA.
Soup sounded so good. I think there is nothing better than a hot, steamy, bowl of soup on a cold and rainy day.
When I found this recipe for spicy pumpkin soup, I had to try this one; I had all the ingredients!
Spiced Pumpkin Soup
Active time 25
minutes
Total time 50
minutes
Makes 6 appetizer
servings
2 Tbsp. olive oil
1 large onion (8-10
oz.), chopped
1 Granny Smith
apple, peeled, cored and chopped
1 medium carrot (3
oz.), chopped
Salt
½ tsp. ground
ginger
¼ tsp. ground
cumin
¼ tsp. ground
coriander
1 qt. chicken broth
¾ c. light coconut
milk
1 can (15 oz.)
pureed pumpkin
3 thick slices
white bread, crusts removed, cut into ½” cubes (about 3 c.)
3 Tbsp. butter (no
substitutions), cut up
Pinch cayenne
(ground red)
Pepper
2 Tbsp. sour cream
12 Servings
Step 2: Use 8 quart sauce-pot, 3 Tbsp. olive oil, 2 medium onions (1 lb), 2 apples, 2 medium carrots (6 oz.), 3/4 tsp. salt, 1 tsp. ginger, 1/2 tsp. cumin, 1/2 tsp. coriander.
Step 3: 1 1/2 quarts broth, 1 can (15 oz.) coconut milk, 1 can (29 oz.) pumpkin.
Step 4: 5 slices of bread (about 5 c. cubes)
Step 5: 5 Tbsp. butter.
Step 6: 1/8 tsp. cayenne, 1/4 tsp. salt, 3 Tbsp. sour cream
20 Servings
Step 2: Use 10 quart sauce-pot, 1/4 c. olive oil, 2 jumbo onions (2 lbs.), 3 apples, 1 lb. carrots, 1 tsp. salt, 1 1/2 tsp. ginger, 1 tsp. cumin, 1 tsp. coriander.
Step 3: 2 1/2 quarts broth, 2 1/2 c. coconut milk, 3 cans (15oz.), pumpkin.
Step 4: 8 slices bread (about 8 c. cubes).
Step 5: 1 stick butter.
Step 6: 1/8 tsp. cayenne, 3/4 tsp. salt, 1/4 c. sour cream.
1. Preheat oven to 400°F.
2. In 5-quart sauce-pot, heat oil on medium. Add onion, apple, carrot, and 1/2 teaspoon salt. Cook 10 to 15 minutes or until vegetables are just tender, stirring often. Stir in spices; cook 1 minute.
3. Whisk broth, coconut milk, and pumpkin into pot. Heat to simmering on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.
4. Meanwhile, arrange bread on 18" by 12" jelly roll pan. Bake 7 to 8 minutes or until crisp and golden, stirring once. Cool; transfer to medium bowl.
5. In 10" skillet, heat butter on medium 3 to 5 minutes or until golden brown and fragrant, swirling pan. Drizzle butter over bread in bowl; toss to coat. (Cooled croutons can be stored in resealable bag up to 4 days at room temperature.)
6. To pot with soup, add cayenne and 1/8 teaspoon salt. Working in batches, Return to pot; Heat on medium - low until hot. Serve with croutons and dollop of sour cream.
These are the ingredients-
This is a pot my grandmother used!
Add onions, apples & carrots in the pot.
Add 1/2 teaspoon salt.
Cook 10 to 15 minutes or until vegetables are just tender, stirring often.
Stir in spices and cook 1 minute.
Ginger, cumin & coriander
Whisk broth, coconut milk, and pumpkin into pot.
Heat to simmering on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.
Blend soup until smooth. I used my handy hand blender.
Arrange bread on 18" by 12" jelly roll pan. Bake 7 to 8 minutes or until crisp and golden, stirring once.(these were so much fun to make and to nibble on)
In 10" skillet, heat butter on medium 3 to 5 minutes or until golden brown and fragrant, swirling pan. Drizzle butter over bread in bowl; toss to coat.
This was unusual and so yummy.
I have made this twice, which is a record for me!
I usually make something once then I am on to the next recipe...
Enjoy dear readers-
Tell me what you think of the spiced pumpkin soup!
Have a warm weekend!
Love,
Peggy
