Spicy Pumpkin Soup
Cook time
Total time
Serves: 2-3 portions
  • 1 tbsp butter
  • 1 medium onion, chopped
  • 2 tsp garlic, minced
  • ¼ tsp red pepper flakes
  • ⅛ tsp cayenne pepper
  • 1 15 oz can pumpkin puree
  • 2 cups chicken broth
  • ¾ cups milk
  • ¼ cup brown sugar
  • ¼ cup heavy cream (or half & half)
  • salt and pepper to taste
  1. Heat a saute pan over medium-high heat. Add the butter, chopped onion, and garlic. Saute until softened, about 2 minutes. Add the pumpkin puree and continue to cook for an additional minute, then add the chicken broth. Let simmer for 15 minutes.
  2. Reduce the heat to low. Using an immersion blender, blend the ingredients until smooth (you may also use a food processor).
  3. Add the brown sugar and milk. Stir well to incorporate the ingredients. Add the heavy cream, cayenne pepper, red pepper flakes, salt and pepper. If the soup becomes too spicy, add more cream or half & half. Allow the soup to return to a simmer, then serve.
  4. Garnish with roasted pumpkin seeds.
Recipe by That Oven Feelin' at http://thatovenfeelin.com/spicy-pumpkin-soup/