Spiced Pumpkin Soup

 

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

Recipe from Good Housekeeping magazine

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 

 

 

 

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