Chili Pumpkin Soup
It's about that time folks. Getchyo butts to the closest farm...or grocery store...or neighbor's front porch if you are a big jerk. Pumpkin season! I got to live it twice. It's over in Germany around this time and still going strong in New England. A lot of restaurants in Berlin serve up pumpkin soup. I'm not sure if that's a thing here, but it should be. Let's start it! Here's a recipe!
Chili-Pumpkin Soup
Serves a bagillion people or 5.
What you need: immersion blender, soup pot
Margarine, about 3 TB
A Pumpkin! peeled, chopped into about 4 cups
1 onion, chopped
2-3 cloves garlic, chopped
white wine or sherry, a hefty splash (i guess about 1/3-1/2 cup?)
1/2 tsp nutmeg
3/4 tsp cinnamon
1 tsp of high quality chili powder, 1 1/2 tsp of okay chili powder
cayenne pepper optional, just a pinch
white pepper and sea salt to taste
3 TB sugar
3 TB honey or maple syrup (but honey goes really well with pumpkin)
4-5 cups of vegetable broth, not the dark kind
1 cup vegan cream/vegan milk product
Bring a big ol' pot of salted water to a boil and cook the pumpkin for about 20 minutes. Sautee the onion and garlic in the margarine with some salt. When translucent add your white wine. Let the alcohol cook off on high heat. Add the pumpkin, chili powder, cinnamon, nutmeg, some of the sugar and combine. Add hot vegetable broth and let the mixture cook for 10 minutes. Remove from stove and puree. Return to medium-low heat and add your cream slowly. You don't want the soup to come to a boil at this point. Season to taste with the salt, white pepper, honey and sugar (also a pinch of cayenne pepper if you want more heat). If you find it to be too thick, please go right ahead and add more cream/milk. I like to serve this bread with a big hunk of pumperknickel bread and a sprinkle of cinnamon sugar.
Enjoy!
jp
Chili-Pumpkin Soup
Serves a bagillion people or 5.
What you need: immersion blender, soup pot
Margarine, about 3 TB
A Pumpkin! peeled, chopped into about 4 cups
1 onion, chopped
2-3 cloves garlic, chopped
white wine or sherry, a hefty splash (i guess about 1/3-1/2 cup?)
1/2 tsp nutmeg
3/4 tsp cinnamon
1 tsp of high quality chili powder, 1 1/2 tsp of okay chili powder
cayenne pepper optional, just a pinch
white pepper and sea salt to taste
3 TB sugar
3 TB honey or maple syrup (but honey goes really well with pumpkin)
4-5 cups of vegetable broth, not the dark kind
1 cup vegan cream/vegan milk product
Bring a big ol' pot of salted water to a boil and cook the pumpkin for about 20 minutes. Sautee the onion and garlic in the margarine with some salt. When translucent add your white wine. Let the alcohol cook off on high heat. Add the pumpkin, chili powder, cinnamon, nutmeg, some of the sugar and combine. Add hot vegetable broth and let the mixture cook for 10 minutes. Remove from stove and puree. Return to medium-low heat and add your cream slowly. You don't want the soup to come to a boil at this point. Season to taste with the salt, white pepper, honey and sugar (also a pinch of cayenne pepper if you want more heat). If you find it to be too thick, please go right ahead and add more cream/milk. I like to serve this bread with a big hunk of pumperknickel bread and a sprinkle of cinnamon sugar.
Enjoy!
jp
looks delish! i love pumpkin. is it spicy?
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