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Sweet and Spicy Pumpkin Soup Yum
Sweet & Spicy Pumpkin Soup: This is a perfect Fall/ Autumn recipe with its slightly sweet and spiciness.
Sweet and Spicy Pumpkin Soup
Course soups stews
Cuisine american
Prep Time
10 minutes

Cook Time
45 minutes
Servings
serving
Ingredients
  • 2 cups Pumpkin Puree (Store bought or homemade)
  • 1 White onion Medium , chopped
  • 1 Carrot Medium , peeled and diced
  • 1 Celery Stalk, chopped (I did not add this)
  • 1 tbsp Sage Fresh , chopped (I used 1tsp dried sage instead)
  • 1½ ~ 2 cups Vegetable broth Low Sodium (or water)
  • 2 ~ 3 tbsps Brown Sugar
  • 1 ~ 2 tsps Red Chili flakes (adjust as per taste)
  • 1 tbsp Olive Oil
  • To taste Salt Pepper &
Course soups stews
Cuisine american
Prep Time 10 minutes
Cook Time 45 minutes
Servings
serving
Ingredients
  • 2 cups Pumpkin Puree (Store bought or homemade)
  • 1 White onion Medium , chopped
  • 1 Carrot Medium , peeled and diced
  • 1 Celery Stalk, chopped (I did not add this)
  • 1 tbsp Sage Fresh , chopped (I used 1tsp dried sage instead)
  • 1½ ~ 2 cups Vegetable broth Low Sodium (or water)
  • 2 ~ 3 tbsps Brown Sugar
  • 1 ~ 2 tsps Red Chili flakes (adjust as per taste)
  • 1 tbsp Olive Oil
  • To taste Salt Pepper &
Sweet and Spicy Pumpkin Soup
Instructions
  1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion, carrot and celery (if using) and saute till the vegetables are tender, about 10 minutes.
  2. Add sage and chili flakes. Next add the vegetable broth and pumpkin puree. Mix well to combine.
  3. Using an immersion blender, blend the soup to a smooth consistency. Skip this step if you like a chunky soup.
  4. Add the brown sugar, salt and pepper. Let the soup simmer for 20~25 minutes.
  5. Ladle the soup in serving bowls and garnish with creme fraiche or sour cream and croutons, if desired.
Recipe Notes

Lets check out what my fellow marathoners have cooked today for BM# 58.

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