Spicy Pumpkin Soup15 Reviews
- Prep: 5 min
- Cook: 45 min
- Ready In: 50 min
“A thick, hearty, spicy pumpkin soup.” - by Cat
Original recipe yields 4 servings
- Heat chicken broth, pumpkin puree, onion, garlic, and Cajun seasoning to a boil in a saucepan over medium-high heat.
- Reduce heat to low and simmer for 45 to 60 minutes, stirring every 15 minutes.
- Stir in heavy cream before serving.
Amount Per Serving (4 total)
- 156 cal
- 11.7 g
- 11.9 g
Based on a 2,000 calorie diet
Reviews (15)Rate This Recipe
"This is so darned easy and really tasty too. I did saute the garlic and onion for a couple of minutes in a little olive oil. I didn't add the cream to the whole batch of soup - those would wanted to..." See more tone down the spice could add some - I personally liked it without the cream and it saves a ton of calories. This might serve 4 as a first course but not 4 for dinner. Thanks for a great recipe. :)"
"I used fresh pumpkin for this and except for an immersion blender/finger/emergency room mishap, it went well. I served it for a brunch with friends with mirliton bread, salad and mushroom crepes and t..." See morehey LOVED it. I added a touch more seasoning to suit New Orleans' palates and used 1/2 fat-free half & half and 1/2 heavy cream. It was delicious. Thanks to you!"
"I used this as a bast to use up some open pumpkin and an acorn squash. Thanks, Cat, it worked well. I had to make a substitute for cajun spices, as I had none on hand. I pureed the squash and such ..." See moreafter cooking, then added half n half at the finish, as that is what I had on hand. Alot of changes it seems, but your basic thoughts helped greatly. The soup turned out very tasty."
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