I know. You’re buried from all sides with Thanksgiving recipes from every corner.
Ignore them. Make this one.
And trust me, it’s easy and delicious.
Here’s what you need:
- 4 Tbsp butter
- 2 medium yellow onions, chopped
- 1 tablespoon minced garlic
- 1/8 to 1/4 teaspoon crushed red pepper
- 2 tablespoons curry powder
- 1/2 teaspoon ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp white pepper
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- Pinch ground cayenne pepper (optional)
- salt to taste
- 3 (15 oz) cans 100 percent pumpkin or 6 cups of chopped roasted pumpkin*
- 5 cups of chicken broth (or vegetable broth for vegetarian option)**
- 1 cups of milk
- 1/2 cup brown sugar
- 1 cup heavy cream
Yeah. And you can make little pumpkin shell bowls for this too if you’re that Martha. I’m not. I used canned pumpkin.
How to assemble after the jump:
Here’s how you do it:
1 Melt butter in a 4-quart saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add ALL of the spices and stir for a minute more.
2 Add pumpkin and 5 cups of chicken broth; stir together Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3 Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan. OR, if you’ve found your immersion blender like I did last year, your life is that much easier.
4 With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream slowly as well. Adjust seasonings to taste. If a little too spicy, add more cream to cool it down. Season expertly.
You can top with pumpkin seeds, or fried onions and cilantro
With a dramatic hat tip to Anna Pearl at Wimore!