Island-Style Pumpkin Soup
Prep Time: 30 Minutes
Cook Time: 30 Minutes
Serves 6 Servings
Difficulty Moderate
Ingredients
- 5 C. peeled, cubed cooking pumpkin, calabaza squash, acorn squash, butternut squash or sweet potato
- 1/4 C. firmly packed light brown sugar
- 1/4 C. Crisco® Pure Corn Oil OR Crisco®Pure Canola Oil
- 1/2 tsp. salt
- 1 C. coarsely chopped onion
- 1 Tbsp. minced fresh garlic
- 1 Tbsp. minced fresh thyme leaves or 1 tsp. dried thyme leaves
- 1/2 tsp. minced habanero pepper with seeds or 1 jalepeno pepper, chopped
- 1/2 tsp. Spice Islands® Pumpkin Pie Spice
- 1/4 tsp. pepper
- 4 C. chicken broth
- 1 C. heavy cream
- 2 Tbsps. green pepitas, salted and roasted
Directions
- HEAT oven to 350ºF. Mix pumpkin, brown sugar and 2 Tbsp. oil in roasting pan. Sprinkle with salt. Cover and bake 45 minutes or until fork-tender.
- HEAT remaining 2 Tbsp. oil in Dutch oven over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until softened. Stir in thyme, habanero pepper, pumpkin pie spice and pepper. Cook 2 minutes, stirring occasionally. Stir in chicken broth and roasted pumpkin with pan juices. Simmer 10 minutes. Stir in cream.
- TRANSFER mixture to blender or food processor, working in batches, if necessary. Cover and process until smooth. Return soup to Dutch oven and heat through. Garnish individual servings with pepitas.
