by Julie Snyder
You'll love this spicy pumpkin soup recipe for its rich, zesty flavor and deep earthy undertones.
Some of your guests will appreciate that it's vegan and gluten-free.
The strong, southwest accents of onion, garlic, pepper, cumin, and oregano mingle with the savory-sweet pumpkin to create a soup.
It's hearty enough to be a stand-alone meal and striking enough to serve as an appetizer at your formal dinner.
Spicy pumpkin soup with toasted pepitas
Prep time: 10 minutes | Total time: 36 minutes | Yield: 8 to 10 servings
• 1 tablespoon olive oil, divided
• 1 large onion, peeled and chopped
• 5 cloves garlic, peeled and chopped
• 1 long red chilli, roughly chopped
• 1 1/2 tablespoons ground cumin
• 1 1/2 tablespoons dried oregano
• 1/2 teaspoon salt
• 8 cups vegetable stock
• 2 1/2 pound pumpkin, peeled and cut into 1-inch cubes
OR 29-ounce can pure pumpkin puree
• 15-ounce can white beans, drained
• 2 tablespoons red wine vinegar
• 1/2 teaspoon honey
• 1/4 cup pepitas
• 1/8 teaspoon cayenne
Preheat the oven to 400 F.
Place a large sauce pot over medium-high heat. Add 2 teaspoons of the oil, onion, garlic and pepper. Saute until soft, about 3 to 5 minutes. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add stock, cubed pumpkin and the beans. Stir. Simmer until the pumpkin is tender, about 15 to 20 minutes.
Meanwhile, in a small bowl, coat the pepitas with 1 teaspoon oil and sprinkle with the cayenne and a dash of salt. spread them on a tray lined with parchment paper. Toast until lightly browned, about 3 to 5 minutes.
Using a hand blendeer, blend the soup until smooth. Serve the soup warm, topped with the toasted pepitas.
If you don't own a hand blender, remove the soup from the heat and allow to stand for a few minutes. Puree in a blender or food processor. Reheat if necessary.
A good bowl of soup can quiet your soul and relax your body. Do you have a favorite recipe?
Photo courtesy of iStockphoto.