Spicy Pumpkin Soup

50-60 g butter
2 onions
3 cloves garlic
pinch of coarse chili
1 tbsp curry
pinch of coriander
pinch cayenne pepper - optional
6 cups chopped roasted pumpkin or canned
5 cups chicken broth
2 cup milk
1/2 cup brown sugar
1/2 cup cream with a high fat content
pumpkin seeds for garnish
Spicy Pumpkin Soup
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The butter is melted in a large saucepan over medium heat. Add crushed garlic and chopped onion. With constant stirring, until tender stifle (about 4 minutes). Add spices and stir 1 minute more. Add the pumpkin and broth and stir well. The soup was allowed to boil, then reduce heat and simmer for 10-15 minutes. Pass a soup - can parts or all, depending on the devices you have. Puree the soup back into the pan and leave on low heat. Add the sugar and then a stream of the added milk. Once the soup is homogeneous and add the cream. The soup is seasoned to taste, if too spicy, add more cream. Serve garnished with a few roasted and peeled pumpkin seeds.
1 user
11 Nov 2007


It was good. Pungent heat very well in cold days.