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Spicy Pumpkin Soup

Spicy Pumpkin Soup

This soup has just the perfect blend of spices.

stick butter
3 cloves garlic, minced
2 stalks celery, finely chopped
1 large onion, finely chopped
2 cups chicken broth, divided
2 carrots, finely chopped
1 large potato, finely chopped
1 (15-ounce) can pumpkin
cup finely chopped cilantro
cup honey
cup sugar
2 teaspoons allspice, divided
2 teaspoons cinnamon, divided
2 teaspoons cloves, divided
teaspoon crushed red pepper flakes, divided
2 (14-ounce) cans unsweetened coconut milk
Black pepper to taste
For garnish: half-and-half and cilantro

Melt butter in heavy stockpot. Stir in garlic, celery, and onion. Add cup chicken broth and cook 5 minutes over medium-high heat. Add carrots, potato, and pumpkin, and mix well. Add remaining chicken broth, and bring to a low boil. Add cilantro, honey, sugar, and half of the spices. Stir well and reduce to a simmer. Simmer until potatoes and carrots are tender, stirring often. When vegetables are tender, remove from heat and allow mixture to cool; transfer in batches to blender. Blend until smooth. Return to stockpot and add coconut milk. Add additional spices to taste. Let simmer 1520 minutes, stirring often. Add half-and-half as needed for desired consistency. Sprinkle with half-and-half, black pepper, and cilantro. 

Yield: 12 servings

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