Spicy Pumpkin Soup Recipe

By sandycon

Ingredients

• 1 Tb. oil
• 1 large onion, peeled and chopped
• 5 cloves garlic, peeled and chopped
• 1 jalapeno, seeded and chopped
• 1 1/2 Tb. ground cumin
• 1 1/2 Tb. dried oregano
• 1 1/2 tsp. salt
• 8 cups vegetable stock
• 29 oz. can pure pumpkin puree
• 15 oz. can white beans, drained
• 2 Tb. red wine vinegar
• 2 Tb. honey

Details

Servings 8
Preparation time 20mins
Cooking time 50mins
Adapted from aspicyperspective.com

Preparation

Step 1

Instructions

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.