Description
Fall into fall with this creamy, savory pumpkin soup.
Ingredients
Scale
- 1 medium sized pie pumpkin
- 2 yellow onions
- 1 sweet potato
- 1 inch fresh ginger
- 1 inches fresh turmeric
- 3 sprigs fresh thyme
- 3 tbsp olive oil
- 3 tbsp smoked paprika
- 1 tbs cumin seeds
- 1 dried ancho chile
- 1 tbsp salt
- 1 tsp black pepper
- Chicken (or vegetable) stock to your liking
- 1 cup water
- ¾ cup heavy cream (optional)
Instructions
- Cut apart the pumpkin. Scoop out the seeds and stringy material. Sprinkle with salt and pepper.
- Roast on a baking sheet skin side down until skins are lightly charred.
- While the pumpkin is roasting, chop onions, sweet potato, ginger and turmeric. Place in a large soup pot with fresh thyme and sauté in olive oil for a few minutes.
- Remove stem and seeds from ancho chile. Break up the chile with your hands. Add to pot.
- Add the roasted pumpkin and remaining spices. Stir to combine.
- Add stock and water. Simmer on low for about an hour. Stir every few minutes to prevent scorching.
- Remove thyme stems and any noticeable bits of ancho chile. Use an immersible blender or a countertop blender to puree.
- Stir in heavy cream.
- Taste and adjust seasonings to your liking: salt, black pepper, or spicy chile can all be added now.
- Serve hot with fresh herb and toasted sesame seed garnish.