Tuesday, November 8, 2011

Pumpkin Soup - The Spicy Version

This is a recipe for a pumpkin soup blended with Indian spices that we really like.   Feel free to substitute any kind of yellow winter squash for the pumpkin.  
This recipe will make 4 small servings or 2 large ones.

Spicy Pumpkin Soup
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 2 T butter, or bacon grease, or sausage drippings
  • 2 cups pumpkin or squash puree
  • 2 cups chicken stock
  • 1/2 tsp cinnamon
  • 1/4 tsp cumin
  • 1/8 tsp nutmeg
  • dash cayenne
  • salt to taste

In saucepan, caramelize the onion and garlic in the butter/grease/drippings.  Put in blender.  Add pumpkin, chicken stock and spices.   Blend until completely smooth.  Put back in pan and heat through. 



  1. Oh, this sounds soooo good! Hubby made a curried sweet potato bisque a couple of weeks ago that was to die for too. Maybe he can made this version with sweet potatoes. We didn't grow pumpkins, but we have a good bit of sweet potatoes.

  2. Teresa - I love sweet potatoes and I'll bet this recipe would be great with them. I need to try it with a mix of squash and sweet potatoes.

  3. Ooh, I like the variation ideas! Thanks!


Related Posts Plugin for WordPress, Blogger...