What a fun week this has been. I hope that you have enjoyed the pumpkin recipes as much as I have. Due to the popularity of Pumpkin Week, I’ll be sure to have more themed weeks in the future. It’s a great way to explore new recipes and try something different.
To wrap up Pumpkin Week, I have one more savory recipe to share. Spicy Pumpkin Soup. This is another good one. It’s super creamy and highly flavorful. I was a bit worried that the pumpkin soup would end up bland, but once again, I was delighted with the results. Feel free to adjust the amount of red pepper flakes and cayenne pepper to your liking.
For an extra-special presentation, serve the pumpkin soup in a sugar pumpkin. Don’t forget to save the pumpkin seeds to make roasted pumpkin seeds. I’ll even give you my tips for making them!
Roasted Pumpkin Seeds
- Wash the pumpkin seeds well in a colander or strainer. Make sure that there are no pumpkin guts or stands mixed in with the seeds.
- Add a bit of salted water to a saucepan and boil the seeds for 10 minutes.
- Pour off the water and pat the seeds dry with a paper towel. You don’t want too much excess moisture hanging around when you roast them.
- Preheat the oven to 350 degrees Fahrenheit. As the oven is heating up, add a little olive oil and salt to coat the pumpkin seeds. Spread the seeds out in a single layer on a baking sheet. If the seeds overlap, you may need to make two batches.
- Bake the seeds for about 10 minutes, until the outer shell is crispy and the inner seed is golden. Roasting the seeds too long has a tendency to burn the inner seed, making it brown (we don’t want that).
Other Recipes from Pumpkin Week:
- Day 1: Pumpkin Cream Cheese Muffins
- Day 2: Pumpkin Alfredo Tortellini
- Day 3: Pumpkin Spice Syrup for Pumpkin Spice Lattes
- Day 4: Creamy Pumpkin Risotto
- Day 5: Pumpkin Pancakes
- Day 6: Two-Layer Neufchâtel Pumpkin Cheesecake
- Day 7: Spicy Pumpkin Soup
- 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
- 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.
- Reduce the heat to low. Using an immersion blender, blend the ingredients until smooth (you may also use a food processor).
- 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.
- Garnish with roasted pumpkin seeds.