Spicy Pumpkin Soup
Pumpkins, like cucumbers, melons, squash, and gourds, belong to the same family and are technically classified as fruits rather than vegetables. While pumpkins are incredibly versatile, this is the time of year when people adore their sweet potential. However, we've taken a more savory approach with this recipe. Our Spicy Pumpkin Soup derives its heat from a Poblano Chile and our Ancho Chile Powder. If you're concerned about the heat level, you can omit the Poblano (keep in mind it's milder than a jalapeno pepper). Still, the Ancho Chile Powder contributes a unique flavor with its smoky sweetness, and you'll only use half a teaspoon. To complement our pumpkin, we have a touch of Pumpkin Pie Spice! Our sugar-free Pumpkin Pie Spice is an excellent addition to enhance the inherent sweetness in the pumpkin's natural flavors.
Despite its complete absence of dairy and its reliance on plant-based ingredients (depending on the choice of vegetable stock), this soup is remarkably creamy and satisfying. If you're concerned about the spiciness, you have the option to garnish it with a dollop of sour cream, although pumpkin seeds or croutons also serve as excellent toppings. It can be a delightful choice for a light dinner when paired with some bread, or you can opt for smaller servings to serve it as an appetizer!
- 2 ¾ cup vegetable stock
- ½ cup Vidalia onion, minced
- 2 small carrots, diced fine
- 1 poblano chile, seeded, deveined and chopped fine
- 15 ounce can pureed pumpkin
- 1 teaspoon Pumpkin Pie Spice
- 1 cup almond milk, original unsweetened
- ½ teaspoon Ancho Chile Powder
- Fine Sea Salt and Pepper to taste
- Pumpkin seeds, croutons, sour cream for garnish (optional)
- In a large saucepan, heat up 3/4 cup vegetable stock and add onion, poblano chile, and carrots. Cook for 4-5 minutes until soft.
- Add remaining vegetable stock, pumpkin, Pumpkin Pie Spice. Bring to a boil and simmer 5 minutes.
- Add almond milk and simmer for another 5 minutes.
- Garnish and serve!
