Spicy Southwest Pumpkin Soup Recipes

SPICY SOUTHWEST PUMPKIN SOUP

Steps:

• Combine all ingredients in a large stockpot. Stir to combine.
• Bring to a boil over high heat.
• Reduce heat and simmer for 15-20 minutes, until heated through.
• Add additional salt and pepper to taste.
• Serve warm with a crusty bread.

SPICY PUMPKIN SOUP RECIPE

Steps:

• Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
• Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
• Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
• Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
• Serve the soup warm, sprinkled with toasted pepitas and onions.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring chicken stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander and nutmeg. Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper. (Soup can be prepared up to 1 day ahead. Cool. Cover and refrigerate. Rewarm over medium-low heat, whisking occasionally.) Ladle soup into bowls. Garnish each serving with cheddar cheese and cilantro and serve.

SOUTHWEST PUMPKIN SOUP

Steps:

• Bring vegetable stock and whipping cream to boil in heavy medium pot. Whisk in canned pumpkin, cumin, chili powder, coriander and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes. Season to taste with salt and pepper.
• Ladle soup into bowls. Garnish each serving with cheddar cheese, cilantro, avocado slices, sour cream, toasted pumpkin seeds and serve.

SOUTHWESTERN PUMPKIN SOUP

Steps:

• Bring broth and whipping cream to boil in heavy medium pot.
• Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander, and nutmeg.
• Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
• Season with salt and pepper.
• Garnish servings with cheese and cilantro.

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Steps:

• Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
• Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
• Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.

CROCK POT SOUTHWESTERN PUMPKIN SOUP (AKA KORMA SOUP)

Steps:

• In a hot skillet, toast the cloves, coriander seeds, and peppercorns.
• Add the ground spices to the whole ones in the skillet- the cumin, chile powders, cinnamon, garlic powder, and nutmeg, and toast the mixture over high heat, stirring occasionally, for about 3 minutes or until the spices begin to smoke.
• Remove from heat, let cool, and grind together to a powder (an electric coffee grinder works well for this); set aside.
• Pour the stock, half and half, and evaporated milk into the crock pot; stir well, cover, and turn on high.
• Put the pureed pumpkin into a large bowl, then add the maple syrup, salt, and the now-powdered spice mixture; use a whisk to incorporate the mixture well.
• Add the pumpkin mixture to the liquids in the crock pot, whisking it well to make sure there are no lumps.
• Cover and let simmer on high for 2 to 3 hours.
• Garnish servings with grated cheddar cheese and toasted cashew pieces.
• Many thanks to Michael for creating this wonderful soup! :).