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.