Pumpkin Soup! Need I say more? Before you “click” away, I just want to say that I know what you are all thinking. Yuck. Right? Surprisingly, you would be wrong! Don’t feel bad because I was wrong too. I thought it was going to taste like pumpkin in soup from with chicken broth and it really didn’t sound appetizing to me. I know this is a shocker considering I am stuck in a pumpkin recipe marathon and I am always going on and on about how much I love pumpkins. Yes… I do read my own posts and even I’m starting to get annoyed with my pumpkin obsession. All right, that was a lie. I can probably fit a few more pumpkin recipes in before I’m actually annoyed.
So yes, pumpkin soup is surprisingly delicious and wondrously amazing. If blind folded you would not guess that it is pumpkin. True story and I am willing to test this statement. I can’t say for sure what you would think it is. I admit that Michael and I were not looking forward to this recipe. We both made faces as I announced the next recipe, pumpkin soup, with a curled lip. I dished up two bowls of soup for Michael and I, the two bowls in the image below to be exact, and we both cautiously sipped that first bite. It was good. We both tried another sip and wow, it was really good. We were both taken back by how good this recipe is. Michael described it as something you would find in a classier restaurant. I would agree, it really is delicious.
The recipe calls for jalapeño but don’t be worried about the soup having too much heat. I am very sensitive to spicy foods but the jalapeño didn’t add heat to this recipe. It added a subtle flavor that I do not believe would be noticeable unless you knew it was there. I would have to say that pumpkin soup barely passes up Butternut Squash & Carrot Soup in flavor, which is saying a lot because I really enjoyed that recipe.
- 1 cup sliced carrot (2 medium)
- 3/4 cup coarsely chopped green sweet pepper (1 large)
- 1/2 cup chopped onion (1 medium)
- 1 tablespoon cooking oil
- 1 3/4 cup pumpkin puree (or 1 15-ounce can pumpkin)
- 1 14-ounce can unsweetened light coconut milk
- 1 14-ounce can reduced-sodium chicken broth
- 2 tablespoons packed brown sugar
- 1 medium fresh jalapeno chile pepper, seeded and finely chopped
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 2 tablespoons snipped fresh cilantro or parsley
- In a large saucepan cook carrot, sweet pepper, and onion in hot oil over medium heat about 5 minutes or until vegetables are almost tender. Remove from heat. In a bowl combine pumpkin, coconut milk, and broth. Stir in brown sugar, jalapeno pepper, salt, and ginger. Stir pumpkin mixture into cooked vegetable mixture.
- Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until heated through, stirring frequently. Stir in cilantro before serving.
- Optional - blend in a blender until smooth, pour back into pot to reheat if necessary.
