Spicy Pumpkin Soup

Have you noticed the pumpkin recipes I have been posting lately.  I am in good company as I lurk around the internet (and Pinterest).   There are a LOT of great pumpkin recipes out there.

That must mean one thing….Halloween is almost here and Thanksgiving will follow close behind.

We have had fewer and fewer Trick-or-Treaters the past few years.   When we moved into our house almost fourteen years ago, we had probably fifty.   Now, we are lucky to get five or six which leaves me in a predicament.

How much candy do I actually buy?    I have this nightmare that I will run out and have to search through the house for some peppermints leftover from a Sonic run or worse yet, hand out apples or oranges from the kitchen counter.

I can just hear the kids now, “Whoa, don’t go to that house.   They’ve got nuttin’!”

But, I compromised this year and have purchased individual packages of pretzels and little cute boxes of temporary Halloween tattoos.   Hopefully, if we don’t have many, we can eat the pretzels ourselves and save the tattoos for next year.

We had some fantastic spicy pumpkin soup samples during the last Farmers Market and I wanted to dupe it at home.   I found a great starter recipe at A Spicy Perspective.    (For the original recipe, click here.)    The version we sampled had a lot of chili powder and a little more heat.

Here is my version:

Spicy Pumpkin Soup

1T. olive oil
1 medium yellow onion, diced
3 large cloves garlic, minced
1-2  jalapenos, seeded (optional) and chopped
1 1/2 T. ground cumin
1 1/2 T. Mexican oregano
1 T. chili powder
1 1/2 t. fine sea salt
8 c. vegetable stock
4c. puréed pumpkin
19 oz. can Cannellini beans
2 T. red wine vinegar
2 T. honey

Place a stock pot over medium to high heat.   Add the oil.   When oil is hot, add onions and jalapenos and saute for three minutes.   Add garlic and saute another two minutes, being careful not to burn the garlic.  Add the spices and stir.

These were pretty large garlic cloves and the jalapeno was a mild one from the garden so I didn’t seed it.

Add the vegetable stock, pumpkin and beans.   Simmer for 20 minutes, uncovered.   After 20 minutes, add the vinegar and honey and simmer another 3-5 minutes.

Using an immersion blender, puree the soup until smooth.    Simmer for 10 more minutes.

Serve with a leafy salad and a good “dipping” bread.

My soup was a bit thin so it really lent itself to a good bread to sop it up.   I added a bit more pumpkin which was probably a bit thinner than a canned pumpkin because I roasted my own.   I also added a large can of beans that I did not drain.

This would be a great soup to serve tomorrow for “Pumpkin Day”!    Those Trick-or-Treaters might want to come in and  sample some as the aroma wafts through the house.


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