Do you ever just crave cozy food, even during summertime? Like soup and bread instead of smoothies and salads?
I know I do. This soup is for those summer days that are rainy and cooler and you just wanna feel warm and comfy.
Or, you know, for fall and winter days. But I just couldn’t wait that long to share this with you!
I created this recipe on a whim with one of my dear friends, Jenna. She’s a spice mastermind and one heck of a culinary companion.
One of the key ingredients in this soup is a spice blend that my mother-in-law sent me called Fox Point Seasoning, and you can find it here. It’s an oniony, garlicky blend that is SO versatile and packs just the right kind of punch. If you don’t want to invest, you can substitute it with a little onion powder and garlic powder.
The pumpkin soup is GREAT on its own. It’s so so so creamy you’d swear there was heavy cream in here but there isn’t.
If you want to just have the pumpkin soup with no pizzazz and a side of crusty bread and salad, do ittttttt. Great idea. Pour it into a bowl and try to make it look like a flower like I did. Yeah. You’ll probably do a much better job.
BUT if you want some pizzazz (which I’m alllllways in the mood for), a sprinkle of caramelized peanuts (1/4 c roasted peanuts + 1 t sugar in a skillet on high heat), extra Fox Point seasoning, and dots of sriracha are lovely additions. Salty sweet peanuts + pumpkin is a surprisingly delicious combination, sriracha gives it a kick (I did itsy bitsy teeny weeny dots because as you may recall, me=wimp), and more Fox Point seasoning because I can’t. get. enough. Or you could even caramelize some onions and make some croutons and add a sprinkle of arugula?! Go crazy. Toppings for dayzzz.
Also, pizzazz makes it look cooler. And less boring. And I’m all about that life.
Serves 2 as a main dish, or 4 as a side
1/2 large onion, diced
1/2 t minced garlic or 1 garlic clove, minced
3 T butter
2 T all-purpose flour
2 c 1% milk
1 c pumpkin puree
2 t sugar
1/8 t cayenne pepper
1/8 t coriander
1 t Fox Point seasoning or 1/4 t each onion powder & garlic powder
3/4 t salt
In a large saucepan on medium-high, melt the butter. Add in the garlic and onions, and saute until soft and translucent, about five minutes.
Whisk in the flour and cook for one minute, stirring constantly. Pour in the milk and pumpkin, whisking until smooth. Add in the remaining ingredients. Continue to whisk until thickened, about 10 minutes.
Pour the soup into a blender and blend for about 20 seconds or until smooth.