My friend Melissa told me about this recipe from Hungry Girl last year and I've been waiting for cooler weather to make it. Well its not quite cool, but it is September, I wore a jean jacket today and footballs on, so as far as I'm concerned, its time for pumpkin stuff. I think I'm in good company too, since I've seen quite a bit of pumpkin popping up on blogs the last week or two. This is likely to be the first of many pumpkin recipes over the next month on here.
I haven't tried pumpkin much in savory dishes, but this recipe did not disappoint. It actually was surprisingly similar to chili, but with the rich pumpkin flavor it was so delicious. Pumpkin is a fantastic way to make a soup rich and creamy without adding a lot of fat.
I altered the recipe slightly from Hungry Girl, namely adding double the amount of pumpkin to the soup. I think this really contributed to the rich creamy texture so I recommend making the same change.
Also, the original recipe called for a tablespoon of chili powder for a serving of 4. I like my food spicy, but that seemed like a ridiculous amount so I only added a teaspoon and thought it was well flavored.
I will definitely make this again, and the only other thing I would change would be to try it with a pinch of cinnamon in it.
Spicy Pumpkin Soup