If you’ve been here long enough to remember my spicy pumpkin soup from last year, first of all, thank you. I tested this recipe last October, it was one of the first post I made for the blog. And I figured, with pumpkin season being in full swing (and my photography getting better, thank god) that I would give this one a refresh. You can see the old version of this post here. But I warn you, the photos are BAD. Especially in comparison to this post a year later.
Spicy Pumpkin Soup 2.0
Last year, I was definitely less organized and this blog was a fun project that I began. I’m not having any less fun but I definitely realized this year how much work actually goes into this. Between testing the recipes (which I didn’t do much of back then…) making the recipes, photographing everything, and writing out the posts, this is a whole second job for me. And I am loving every single second of it. Well maybe not loving when my internet goes down while I’m writing, or that time I lost the memory card for the camera… (Don’t worry Philip found it for me in one of my dress pockets. Never doing THAT again.)
I’ll admit there was one major things wrong with the spicy pumpkin soup that I posted last year. It was WAY too spicy. And at the time I was like nah everyone is just being a baby, I was so blinded by the need to create content that it took me so long to realize. But I’m admitting that now, and issuing a formal apology to my friend Ari and my mom who both had to eat it. Trust me the spicy pumpkin soup remix as I’ve begun to call this is MUCH better and more savory than before.
The Easiest Pumpkin Soup You’ll Ever Make
I’m not kidding when I say this spicy pumpkin soup is the easiest soup you’ll ever make. It only takes 30 minutes, and most of that time is allowing the soup to simmer and thicken. And the prep? Almost non-existent. All you’ll have to do is dice some onions, and mince some garlic. Then the rest of the recipe is letting everything come together and cook.
This pumpkin soup checks all the boxes for Happy Stirring. It’s something that prior to starting the blog, I never would have tried. In fact I didn’t really even like pumpkins or any type of squash before starring Happy Stirring. Look how far I’ve come. And it’s so easy, that any one can make this recipe. Any one who’s just starting, or just learning how to cook would ABSOLUTELY be able to make this. And because this recipe is so super easy, it made my weekend that much easier.
Working Double Time
So next weekend, I have plans to see some of my friend whom I have not seen since quarantine started. No, I’m not taking COVID any less seriously now, in fact since things are spiking again I’ve been even more worried. But Philip and I have talked to some of our friends who have been distancing, and even getting tested regularly for their job, and I feel safe enough to be able to see them again. Which is wonderful because I miss them SO much. But on the other hand, it also means giving up one of my Saturdays. So less opportunity to produce content for the blog and Instagram.
So I told Philip that I would love to take a weekend off, see our friends, and just overall have a relaxing weekend. It just mean the weekend before, we had to work double time. So this past weekend I made and shot FOUR different recipes for Happy Stirring. And I am just as excited to share those as I am this one, so definitely make sure you sign up for the Happy Stirring emails!
Thankfully the four recipes I wanted to get done for the blog this weekend were all extremely quick and easy, like the spicy pumpkin soup. I didn’t even plan it that way but maybe my sub-conscious was thinking harder than I was. Saturday I did two recipes, and Sunday I did two more. Sure I was WAY to exhausted to cook dinner on Sunday so we ended up ordering Chinese food, but hey I got everything done! AND I have lunch for every day at work this week, without meal prepping anything else.
Weekend off = Maybe Just One Recipe
Now when I say I’m taking a weekend off, what does that really mean to a food blogger? No cooking? LOL no. I will still be squeezing in at least ONE recipe that I’d like to make and photograph prior to seeing my friends. And that’s what my life is now, and I’m very happy about that. I love to cook and I love this blog, and if that means working all week so I have the money to fund the blog, and then cooking ALL weekend EVERY weekend, it’s how it has to be. Like I said this is like my second job, and therefore I need to put the time in to make it work. So hopefully next weekend I’m able to squeeze in at least one recipe. Something easy of course, with little clean up so I can cook, shoot, and run off to see my friends! Stay tuned to see what recipe I will be sharing next from my weekend of cooking.
Also make sure to follow me over on Instagram, and Pinterest to check out behind the scenes shots. And both are a great source of inspiration for Happy Stirring. In fact, I spend about 2 – 3 hours in Instagram every day, liking, watching stories, and posting. It’s like part of the whole second job, which I think is crazy and amazing. I get to scroll through my phone while watching Guy’s Grocery Games? Sign me up!
Stay tuned for the next recipe, which is going to be a new instant pot risotto (my personal favorite way to make risotto, as your know from my Instant Pot Pancetta, Leek, and Mushroom Risotto.) Make sure to sign up for the Happy Stirring emails below to get a notification when the next recipe is available!
One Pot Spicy Pumpkin Soup
- Medium pot
- 1 medium onion finely chopped
- 5 cloves garlic minced
- 2 Tbsp unsalted butter
- 1 15oz can pumpkin puree
- 1 1/2 cups vegetable broth
- 1/2 cup heavy cream
- 1/2 tsp chipotle seasoning
- 1/4 tsp cayenne pepper
- 1 tsp smoked paprika
- 1 tsp Oregano
- Melt butter in medium pot over medium heat. Add onions, and garlic and cook until onions are translucent and soft, 10 minutes.
- Add vegetable broth, heavy cream, and pumpkin puree and stir until smooth. Add cayenne, chipotle seasoning, paprika, oregano, a pinch of salt, and a pepper to taste.
- Simmer for about 20 minutes. Turn off heat, and using the immersion blender, blend the soup and onions together. I didn't fully blend the onions in, so there was still some texture to the soup! Top with pumpkin seeds and serve immediately.