Spicy Pumpkin Soup

2 reviews, 4 star(s). 100% would make again

Ready in 2 hours

Better than it sounds


4 pounds pumpkin; boiled or roasted
2 Onions
3 tablespoons olive oil
3 cloves Garlic
1 teaspoon ginger; or fresh
1 teaspoon Coriander
1/2 teaspoon Turmeric
1/2 teaspoon Cayenne pepper
4 cups chicken stock; vegetable stock would work too
Salt and pepper
1 tablespoon Sesame seeds
1/2 bunch cilantro

Original recipe makes 6



What can I say, a lot of the soups I make tend to turn out on the spicy side and this is no different. I had a huge pumpkin leftover from Halloween and you can only make so much bread. I guess you could substitute the canned pumpkin and I would guess about two cans to substitue but I actually have know idea how much pumpkin I actually used. I just eyeballed it and adjusted it.

Soften the pumpkin by roasting or boiling like you are making mashed potatoes.

Add oil to soup pot. Add onions garlic and ginger. Cook 5 minutes stir a lot. Add coriander turmeric and red pepper. Cook a couple minutes and add pumpkin and stock. Bring to boil and then simmer for half.

Puree thick parts with some liquid in blender. Dont overfill blender as it can erupt like a volcano. Return soup to pan. Add sesame seeds, salt and pepper and cilantro. Simmer for half hour and it's ready.

Per Serving (excluding unknown items): 1080 Calories; 48g Fat (38.2% calories from fat); 27g Protein; 148g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 8619mg Sodium. Exchanges: 7 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 9 Fat.

Verified by stevemur
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This is a great recipe, I added some ground cloves to the onions/garlic/Ginger mixture along with the turmeric, etc...
Jhammer98 5y ago

[I posted this recipe.]
Cook4Life0525 7y ago

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