Southwestern Pumpkin Soup
A delicious fall soup with a little Southwestern kick!
Servings: 6 -8 cups
Calories:
Ingredients
- 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**
Instructions
- Preheat oven to 450˚F. Lightly oil or spray a sheet pan with cooking spray.
- Combine cumin, coriander, chili powder, brown sugar and salt in a small bowl.
- 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.
- 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.
- 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.
- 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.
- Garnish with pepitas (hulled pumpkin seeds) and finely chopped cilantro stems**.
Notes
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.
~ * 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.
