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I had so much fun, as this recipe evolved, adding some additional ingredients from what I remembered the lost recipe having. I love throwing lots of healthy vegetables into my soups, making them powerhouses of nutrition and bursting with great flavor. Onions, shallots, carrots and jalapeño, all roasted until golden, combine delightfully with cumin, ground coriander and chili powder. Add a touch of brown sugar, and you have a delicious soup with a south-of the-border-flair.
It turns out that I like this one way more than the original. The roasted veggies and warm spices give it a fabulous depth of flavor. Coconut milk adds just a touch of sweetness. I must say, I'm actually pleased that I lost the former - in order to make way for this wonderful Southwestern Pumpkin Soup.
When I looked at the weather forecast for the next week, I thought perhaps, I was back in London instead of sunny North Carolina. There's a steady string of cool, cloudy, rain-filled days in the outlook for us. There's an old saying; "When life gives you lemons, make lemonade". My new version is; "When life gives you gloomy days, make soup"! You won't be sorry you made this one!
- 2 tablespoons extra virgin olive oil
- 2 large shallots halved
- 1 large onion quartered
- 1 small jalapeño seeded and halved
- 4 large carrots cut in approximately 1 inch slices
- 2 teaspoons cumin
- 1 teaspoon ground coriander
- 1 teaspoon chili powder
- 2 tablespoons brown sugar
- 1 teaspoon kosher salt
- 1 15- ounce can pumpkin puree not pumpkin pie filling, that has sugar and spices added
- 1 12- ounce jar roasted red peppers
- 1 14- ounce can light coconut milk
- 6 cups low sodium chicken broth
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- salted hulled pepitas (pumpkin seeds)
- finely sliced fresh cilantro stems**
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Preheat oven to 450˚F. Lightly oil or spray a sheet pan with cooking spray.
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Combine cumin, coriander, chili powder, brown sugar and salt in a small bowl.
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Combine onion, shallots, carrots and jalapeño in a medium size bowl. Drizzle olive oil over veggies and stir to coat. Add spice mixture and stir again, till well coated.
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Transfer veggie mixture to prepared pan, being careful to scrape all the spices and oil out of the bowl. Place in oven and roast for 10 minutes. Stir and re-distribute veggies to a single layer. Roast for another 10 minutes or until beginning to brown.
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While veggies are roasting, combine pumpkin puree, roasted red peppers, coconut milk, chicken broth, oregano and salt in a large dutch oven. Bring to a boil, then reduce to a simmer. When veggies are finished roasting, transfer them to the dutch oven.
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Return soup to a simmer and cook for 15 minutes. Puree mixture in a regular blender* or use an immersion blender right in the pot. Puree till smooth and silky.
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Garnish with pepitas (hulled pumpkin seeds) and finely chopped cilantro stems**.
Notes:
~ * Cilantro stems are edible and are actually the most flavor-packed part of the plant! They also give a nice little crunch as a soup topping.
~ ** If you use a regular blender, allow soup to cool a bit. then puree it in batches, otherwise you'll have a huge mess when you turn the blender on. I use a immersion blender (also known as a stick blender) for soups and lots of other things. They are very inexpensive and save a lot of time.
Marian Vessels says
This is one of our favorite recipes!! Just the right amount of spice and complexity. Thanks for sharing!!
Chris Scheuer says
Thanks, Marian, for taking the time to leave a comment and your review! I love how easy this soup is too! So happy you've enjoyed it!
Robin McGuire says
I've made this soup twice, to rave reviews. Thank you so much for this recipe, I wouldn't change a thing!
Chris Scheuer says
Thanks Robin! So happy you enjoyed it.
tracy says
I just made this soup and the taste is good but it turned out so thin. The soup in ur pic looks thicker. What is the on sisterly supposed to be?
Chris Scheuer says
Tracy, if you make it again, start out with a little less broth and then add more as you need it.
Samantha says
We've already made this soup a handful of times and it's cooking again as we speak. Exceppent recipe!
Chris Scheuer says
Thanks for letting me know Samantha. We love this soup too, I'm dying to make it again but I have so many other recipes rolling around in my head ............ Thanks for reminding me about it, I may just make it for a dinner party we're having. I think it would make a really nice appetizer soup served in pretty little bowls. 🙂 Chris
www.you-made-that.com says
I have a recipe too for this soup but have never tried it, I will look for it and see how they compare, Your soup looks comforting and beautiful for this chilly Fall weather.
easyfoodsmith says
The cake looks beautiful and with all those flavors I can imagine what a delicious soup it must have been. Some blessings come in disguises and this soup is surely one!
Mr. & Mrs. P says
Love pumpkin soup!! Bed the roasted peppers take it to another level.. Gorgeous photos
kim - Liv LIfe says
Gorgeous, gorgeous photos!! And the most of the ingredients are on my favorite list. I'm so glad you recreated it!!