Few things say “fall” quite like pumpkin soup. This recipe puts a twist on the seasonal favorite by updating it with Southwestern flair. Adding a lot of vegetables creates a soup that is rich in nutrients and bursting with flavor. Coconut milk complements the pumpkin, while warm spices and a bit of heat from the peppers keep it from becoming too sweet. The addition of corn at the end gives it a bit of texture. The result is a wonderful fall soup with a real depth of flavor.
- 2 Tablespoons extra virgin olive oil
- 2 large shallots, halved
- 1 large onion, quartered
- 1 small jalapeño, halved and seeded
- 4 large carrots, peeled and chopped in 1” pieces
- 2 Tablespoons brown sugar
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 can (14-oz.) pumpkin puree (not pumpkin pie filling)
- 1 jar (12-oz.) roasted red peppers
- 1 can (14-oz.) light coconut milk
- 6 cups chicken broth (vegetable broth can be substituted if preferred)
- 1 teaspoon dried oregano
- 2 teaspoons salt
- 1/4 teaspoon ground black pepper
- 3 dried ancho chiles, tops and seeds removed
- 1 cup frozen corn
- Toasted pepita seeds for garnish
- Preheat oven to 450 degrees.
- Line a baking sheet with parchment paper.
- Combine brown sugar, cumin, coriander, chili powder and salt in a small bowl.
- Place onion, shallots, carrots and jalapeño on the baking sheet.
- Drizzle olive oil over vegetables and mix around to coat.
- Sprinkle sugar and spice mixture over the vegetables and mix around to evenly coat.
- Make sure the vegetables are in an even single layer and roast in the oven for 30 minutes, stirring half-way through.
- While vegetables are roasting, add the pumpkin puree, roasted red peppers, coconut milk, broth, oregano and salt to a large Dutch oven.
- Bring the mixture to a boil, then reduce to a simmer.
- Add roasted vegetables and ancho chiles to the Dutch oven.
- Return soup to a simmer and cook for 15 minutes.
- Using an immersion blender, carefully puree the soup until smooth.
- Add corn to the pureed soup and stir. Cook for another 10-15 minutes, or until corn is heated through.
- Serve soup with toasted pumpkin seeds as garnish.
- Makes 6-8 servings.
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