Sweet and Spicy Pumpkin Soup

Blogging Marathon# 58: Week 4/ Day 1

Theme: Bookmarked Dishes

Dish: Sweet and Spicy Pumpkin Soup

We are in the last week of this month's blogging marathon and my theme for this week is 'Bookmarked Recipes'. I always jump on the chance of getting some of my bookmarks cleared and this theme is just perfect.

We are 2 days away from 'Thanksgiving', which means that holiday season is right here and I'm sure many of you are planning on sending/ shipping gifts to your loved ones. I just found out about a really good shipping option for all your international and domestic packages -- Transworthy. Few points that make it better than the other international shipping options are:

• 74% savings on your shipping costs.
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• Shipment can be tracked on the DHL site.
• Convenient payment on their site.

So take a minute to explore more about Transworthy and see if it is a good fit for your shipping this holiday season. Here's a list to my edible holiday gift guide to help you out with what to send :-)

Coming back to today's post, here's a seasonal soup made with pumpkin. After making the pumpkin puree, I was looking for dishes to make with it and saw this recipe in 'The Pumpkin Spice Handbook'.
I made it twice in less than 2 weeks which says a lot because repeating a new recipe in that short amount of time is very rare in my kitchen. I loved the sweet and spiciness of this hearty soup. This soup is perfect for a chilly winter night or serve it for a party.

Ingredients:

Sweet and Spicy Pumpkin Soup

Ingredients:

• 2cups Pumpkin Puree (Store bought or homemade)
• 1 Medium White onion, chopped
• 1 Medium Carrot, peeled and diced
• 1 Celery Stalk, chopped (I did not add this)
• 1tbsp Fresh Sage, chopped (I used 1tsp dried sage instead)
• 1½~2cups Low Sodium Vegetable broth (or water)
• 2~3tbsp Brown Sugar
• 1~2tsp Red Chili flakes (adjust as per taste)
• 1tbsp Olive Oil
• To taste Salt & Pepper

Method:

1. Heat olive oil in a medium saucepan over medium-high heat. Add the onion, carrot and celery (if using) and saute till the vegetables are tender, about 10 minutes.
2. Add sage and chili flakes. Next add the vegetable broth and pumpkin puree. Mix well to combine.
3. Using an immersion blender, blend the soup to a smooth consistency. Skip this step if you like a chunky soup.
4. Add the brown sugar, salt and pepper. Let the soup simmer for 20~25 minutes.
5. Ladle the soup in serving bowls and garnish with creme fraiche or sour cream and croutons, if desired.

 

Lets check out what my fellow marathoners have cooked today for BM# 58.