I processed a pretty big pumpkin this year and I had loads of puree to play with. See how I make my pumpkin puree here.

I’ve been busy playing with pumpkin soup recipes. Pumpkin soup is made by combining pureed pumpkin with broth. It can be served hot or cold and is a popular Thanksgiving dish here in the U.S.

My husband and I love pumpkin and squash soups. The kids….not so much, so I make small batches. This is a recipe for a pumpkin soup blended with Indian spices that we really like. Feel free to substitute any kind of yellow winter squash for the pumpkin.

How to make Spicy Pumpkin Soup: Printable

This recipe will make 4 small servings or 2 large ones.

1 onion, chopped
1 clove garlic, chopped
2 tablespoons butter, or bacon grease, or sausage drippings
2 cups pumpkin or squash puree
2 cups chicken stock
1/2 teaspoon cinnamon
1/4 teaspoon cumin
1/8 teaspoon nutmeg
dash cayenne
salt to taste

In saucepan, caramelize the onion and garlic in the butter/grease/drippings. Put in blender. Add pumpkin, chicken stock and spices. Blend until completely smooth. Put back in saucepan and heat through.

That’s it! Simple! Enjoy!

Robin from Rurification blogs at Rurification.

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