Saturday, October 6, 2012

Spicy Pumpkin Soup

Pumpkin haters, don't despair - this soup does not really taste like pumpkin.  Pumpkin lovers, don't'll satisfy your pumpkin craving.

I needed to throw together a recipe quickly this morning for a potluck later in the afternoon.  It was snowing outside (yes. snowing. insert angry face here.) and I hardly had any food in the house.  I was also too lazy to go to the store because, as I said above, it was snowing outside and when that happens I just want a fire in the fireplace and a good book.  Anyway...since it was freezing outside and the food would sit for a couple hours before the potluck, I wanted something I could keep heated in a crock pot. So...I decided to try my luck with a little experiment and it was a hit! - PHEW!

That was a really long story about nothing.  Sorry.  What I was trying to get at was: a) this recipe is super easy. b) you can keep it in a crock pot. c) you probably have most of these ingredients in your pantry. d) snow is stupid.

Spicy Pumpkin Soup


1 lb Italian Sausage (Boulder Sausage is a pretty clean brand, or make your own :-)
1 15 oz. can pumpkin puree
2 TBSP olive oil
1/2 large onion, finely chopped
1 medium sweet potato, peeled and cooked (I cubed and boiled it)
1/2 cup coconut milk (full fat, canned - Thai Kitchen brand is best)
1 quart chicken broth
1 tsp ground oregano
1 tsp rosemary
1 tsp thyme
1 tsp paprika
1/2 tsp nutmeg
1 tsp sea salt
pinch of red pepper flakes


In large stock pot, heat olive oil.  Saute onions until translucent and lightly browned.  Add in pumpkin, chicken broth, sweet potato, and spices.  Bring to a boil, reduce heat, simmer for 20 minutes.

In skillet, cook sausage until browned. Set aside.

Use immersion blender or pour soup contents into blender and mix until smooth.  Return to stock pot.

Add in sausage and coconut milk and heat through.

Serve with roasted pumpkin seeds.

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