Nothing screams fall like pumpkin! You can’t go to a coffee shop, to the grocer or on Pinterest without Pumpkin Spice Something hitting you square in the face. Don’t get me wrong, I love Pumpkin Spice Lattes ( I allow myself one per year. It’s takes willpower to resist. ) but I crave pumpkin that isn’t sweet more. Pumpkin soup is one of my all time favorite soups. It’s healthy and filling, and you can top it with so many different things to switch it up.
The funny thing about me when I am pregnant is that my tastes tend to change. With the first baby, I went from not caring too much for chocolate to eating it like it was going out of style. Not a good thing. With this third pregnancy, all I want is either spicy food. And salty food, but that’s another story. I have been eating pickled jalapenos like candy and putting sriracha on everything. This is unusual for me because I spent the first 25 years of my life complaining the my mom used too much black pepper on food and made it too spicy. Yeah, now I gargle with black pepper. Not really, that would be gross and weird.
THIS POST CONTAINS AFFILIATE LINKS, MEANING IF YOU CLICK ON A LINK AND BUY SOMETHING I MAY RECEIVE A SMALL PERCENTAGE OF THE SALE AT NO COST TO YOU.
So this pumpkin soup is spicy. Cayenne pepper, ground red chili and smoked hot paprika add layers of heat and a whole lot of flavor. That smoked hot paprika is amazing. I could smell it all day. Just don’t breathe it in. It burns. A lot.
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon ground red chili
- 1/2 teaspoon smoked hot paprika
- 1 quart chicken broth
- 1 large can purreed pumpkin (29 oz)
- 1/4 cup heavy cream
- salt to taste
- dollop of sour cream for topping
- pumpkin seeds for topping
- Sautee onions and garlic with olive oil in a soup pot, on medium heat, until tender, approximately five minutes. Add in your spices and sautee another two minutes.
- Add in chicken broth and pumpkin, and stir until mixed. Simmer on stove for 30 minutes, stirring occasionally.
- Pour in heavy cream, to add extra smoothness. At this point you can blend in a blender or with an immersion blender if you'd like.
- Serve hot, with a dollop of sour cream, pumpkin seeds or croutons. Or top with shredded mozzarella. Yum!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 206Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 24mgSodium: 1082mgCarbohydrates: 18gFiber: 4gSugar: 4gProtein: 6g
Nutritional information provided for recipes is a courtesy to my readers. I do my best to be as accurate as possible, but you should do your own nutrition information calculations. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
Need more pumpkin in your life?
Try this Ultimate Pumpkin Bread recipe. It’s amazing!