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I had some friends over this past weekend for a Harvest Halloween dinner party. Following a sizable spread of appetizers, this Spicy Pumpkin Soup with Toasted Cumin Crema was served as the first course. Pureed pumpkin is spiced with a fiery blend of curry powder, coriander, crushed red pepper and cayenne pepper. The Toasted Cumin Crema both compliments the exotic flavors of the soup and offers a cool counter to the heat. Continue reading for the recipe.
Spicy Pumpkin Soup with Toasted Cumin Crema
Adapted from Simply Recipes.
Ingredients
For the Spicy Pumpkin Soup:
- 4 tablespoons unsalted butter
- 2 medium yellow onions, chopped
- 2 teaspoons minced garlic
- ¼ teaspoon crushed red pepper
- 2 teaspoons curry powder
- ½ teaspoon ground coriander
- Pinch of ground cayenne pepper
- 3 15 oz. cans 100% pure pumpkin (not pumpkin pie filling)
- 5 cups low sodium chicken broth
- 2 cups milk
- ½ cup brown sugar
- ½ cup heavy cream
- Kosher Salt
For the Toasted Cumin Crema:
- 1 tablespoon whole cumin seeds
- 1 cup Mexican sour cream, you could also use regular sour cream, plain yogurt or crème fraîche
Instructions
- Warm butter in a large, heavy-bottomed saucepan over medium high heat. Add onions and cook for two minutes, stirring frequently. Add the garlic and continue to cook and stir until softened (about another 3 minutes). Add crushed red pepper, curry powder, coriander and cayenne pepper. Continue stirring and cooking until spices become very fragrant (1 – 2 minutes).
- Add canned pumpkin and chicken broth, stirring to combine. Bring mixture to a boil, reduce heat and simmer for 15 minutes, stirring occasionally.
- While the soup is cooking, assemble the Toasted Cumin Crema. Place the whole cumin seeds in a small sauté pan over medium heat. Toast until fragrant and lightly golden. Swirl the seeds around in the pan every few minutes to keep them from burning on one side. Place the toasted cumin seeds in a spice grinder or mortar and pestle and grind until coarse. Stir into the sour cream and season with salt and pepper to taste.
- After 15 minutes, blend the soup until smooth. I used an immersion blender to do this; however, you could also use a regular blender. Simply transfer the soup (in several batches) to a blender, cover tightly* and blend until smooth. If using a regular blender, return the soup back to the saucepan over low heat.
- Add brown sugar, stirring to combine. Slowly stream in milk and heavy cream, stirring until completely incorporated. Taste your soup and adjust seasonings to taste. I added about a teaspoon and a half of kosher salt. If you find the soup is not spicy enough, you can add a bit more cayenne pepper (or some of the other spices). If the soup is too spicy, you can add more heavy cream.
- To serve, ladle the soup into a small bowl and spoon in a dollop of crema.
Notes
* Be sure to use caution when blending hot liquids. If you don’t secure the lid properly, the soup could potential blow the top off! To be safe, make sure the lid is on tightly. Then, take a dish down and cover the lid. Use your hand to hold the lid in place while blending. Start with a few pulses or on a low speed then increase to your desired speed.
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I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Elisabeth says
Looks good and the curry aspect seems like it will really make it tasty! I’ll have to try it soon.
HappyWhenNotHungry says
This soup looks delicious! I love that you added curry powder to it as well. Will def have to try 🙂
Roxan says
Curry powder sounds like a wonderful addition to pumpkin soup! And I Love the pirate napkins. How fitting for a halloween party 🙂 did you dress up as a pumpkin?
Michael Toa says
Absolutely love pumpkin soup… especially at this time of the year, so comforting.
Becky says
I love soup, and this pumpkin soup sounds soo good, especially with the added spices and crema. I’m making this recipe soon!
wendy crispell says
This sounds great! I just scored some special pumkin seed oil in Austria that will be perfect to drizzle on top of this recipe!
Kim - Liv Life says
Oh Brandon… you have the most beautiful table settings and photos!! The soup sounds divine, we are spice fans and I know that my husband will like this one. Nicely done!
Cindy Waffles says
Pumpkin soup is sooo good! Thanks for sharing your recipe!
Brandon Matzek says
@Roxan No pumpkin costume this year. I was a nerd!
@Wendy Agreed, pumpkin seed oil would be a nice addition.
@Kim Thanks!! I like to really do up the table scape when I am having guests over.
Sil2u says
This reminds me of the pumpkin soup I ate when I lived in Jamaica. mmmmmm 🙂