Look by now we know, I basically worship pumpkins. It’s okay, I’m ready to admit it. Pumpkins are good, pumpkin spice is delicious. But I decided to go for more of different kind of pumpkin spice this time around. Bonus, I found another great use for the Spicy Pumpkin Seeds, a garnish! A little crunch adds some nice texture to the soup, almost like a crouton.
There’s another bonus too, it’s super easy! Like 30 minutes tops! Cut up the onions, and the garlic and BOOM halfway done! Open up a can of pumpkin puree, and measure some heavy cream, I swear, you’re so close to eating this soup it’s ridiculous. The flavors build up so quickly, you will most definitely trick your friends into thinking you spent all day working on this.
I’ve played with this recipe a bit, and this time I let my onions cook juuuust a little bit longer, so they would just melt in your mouth along with the soup. It made all the difference! My friend was shocked when I made this the other night, and not only because it’s extra spicy with that cayenne pepper! One moment she was looking down at her phone, and by the time she looked up I was serving up the soup!
I suggest, if you’re not SUPER into spice like me and my friend, halve the amount of cayenne pepper. Cayenne is tricky, it packs A LOT of heat and sometimes even a tiny bit too much is WAY TOO MUCH. Trust me I have made food that has made my eyes tear, but thankfully I didn’t harm anyone in this pumpkin experiment.
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.