"The only real stumbling block is the fear of failure. In cooking, you have got to have a what-the-hell attitude." ~ Julia Child

Soup du Jour: Spicy Pumpkin Thanksgiving Soup

by Julie on November 26, 2014

in Holiday Hell, Soup is Easy

pumpkins for soups

They’re here

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
**To make pumpkin purée, cut a sugar pumpkin in half, scoop out the seeds and stringy stuff, lie face down on a tin-foil lined baking pan. Bake at 350°F until soft, about 45 min to an hour. Cool, scoop out the flesh. Freeze whatever you don’t use for future use.

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

Or yogurt.


With a dramatic hat tip to Anna Pearl at Wimore!


{ 2 comments… read them below or add one }

Bruce November 26, 2014 at 8:29 pm

You’re back!

I’m not cooking for Thanksgiving, but this looks like a good post-Thanksgiving weekend experiment.

Good to see you again – and happy Thanksgiving!


Becky January 6, 2015 at 4:41 am

Hi Julie. I happened upon your blog because I was looking for the correct pronunciation of the name “Avogolemono” soup for a blog entry I hope to post this morning. Okay, honestly, you weren’t too much of a help with the whole Greek pronunciation thing, but your writing at first made me smile, then grin, then laugh out loud. Thank you for sharing your humor with the online world!


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