Spicy Pumpkin Soup
Who else loves staring at giant pumpkins at their local fair every year? Most giant pumpkins you see are descendants of a variety called “Atlantic Giants.” In their peak season, Atlantic Giants can grow up to 50 pounds A DAY. As of 2018, the record for the largest pumpkin grown in the US stands at 2,528 pounds- to put that in terms of our recipe today (pretending that this giant pumpkin was really all flesh and didn’t have an indeterminant amount of seeds), that would mean that this 2,528 pounds equals 40,488 ounces, and one pot of our soup uses 15 ounces of pumpkin… That means that a 2,528-pound pumpkin could be used to make about 2,696 batches of our soup, or 10,786 bowls. Spices Inc. World Headquarters is currently located in Elysburg, Pennsylvania, a town whose population size as of 2010 was at 2,194 residents, meaning every person that lives here could each have 4.9 servings. Atlantic Giants weight-wise have a ton of potential, but unfortunately because of how their genes have been cultivated for water retention and not flavor, they are not the tastiest of pumpkins. Libby's is a popular brand for canned pumpkin, and they use a trademark “Libby’s Select” strain of pumpkin called “Dickinson.”
Pumpkins belong to the same family as cucumbers, melons, squash, and gourds, and is technically considered a type of fruit rather than a vegetable. Pumpkins are extremely versatile though, and it’s the time of year where people love to embrace their sweet potential- but we’re going a more savory route on our recipe today. Spicy Pumpkin soup gets its heat from a Poblano Chile and our lovely Ancho Chile Powder. If you are nervous about the heat being too much you could leave out the Poblano (bear in mind it’s actually milder than a jalapeno pepper), but the Ancho Chile Powder adds some unique flavor in terms of its smoky sweetness, and you’ll only be using a ½ of a teaspoon. The perfect pairing to our pumpkin? A little Pumpkin Pie Spice! Our Pumpkin Pie Spice is sugar free and is a great complement to bring out the little bit of sweetness in the natural pumpkin flavors.
This soup is creamy and filling, despite the fact that it uses no dairy and is totally plant-based (depending on what vegetable stock you use). You can choose to garnish with a little sour cream if you are nervous about the heat level, but pumpkin seeds or croutons also make great garnishes. This could be great as a light dinner with some bread, or do smaller servings and 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 tsp Pumpkin Pie Spice
- 1 Cup Almond milk, original unsweetened
- ½ tsp Ancho Chile Powder
- 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!