Main entree · soup

Spicy Pumpkin Soup – A Different Angle on Pumpkin Spice!

pumpkin soup

I am not one who has jumped on the “Pumpkin Spice Everything” Bandwagon!  I like pumpkin just fine in a few things, but I’m not even crazy about the PS Creamers that most are wild over.  

So, when I saw a recipe for Spicy Pumpkin Soup in the recent issue of Southern Living, I was quite skeptical.  However, once I looked over the ingredients, I could tell that the pumpkin was not the main flavor in the soup.  It has Chicken broth  that smooths out the pumpkin flavor.  And rather than the spices that make pumpkin pie, the spice added is the heat of a chili pepper and adobo sauce.  The little bit of heat makes it perfect!  It also has smoked sausage, which I love, and black beans added to it, to round it out.  The result?  A lovely, creamy, soup that doesn’t shout, Pumpkin spice at you!

Here’s the recipe from Southern Living:

Ingredients

1 cup diced yellow onion
3 tablespoons olive oil, divided
1 1/2 teaspoons kosher salt, divided
2 garlic cloves, chopped
1 tablespoon ground cumin
1 (29-oz.) can pumpkin
6 -6 1/2 cups reduced-sodium chicken broth
1 canned chipotle pepper in adobo sauce
1 tablespoon adobo sauce from can
1 medium avocado, peeled and diced
1/2 cup whole buttermilk
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
8 ounces smoked sausage, sliced
1 cup black beans, drained and rinsed
1/2 teaspoon smoked paprika

Preparation

1. Place onions, 2 Tbsp. olive oil, and 1 tsp. salt in a Dutch oven over medium heat; cover and cook 5 to 6 minutes or until translucent. Stir in garlic and cumin; cook 2 minutes. Whisk in pumpkin and 6 cups broth; add chipotle pepper and 1 Tbsp. adobo sauce. Increase heat to medium-high, and simmer, stirring occasionally, 12 minutes.

2. Process soup, in batches, in a food processor or blender 1 minute. Add up to 1/2 cup broth, 2 Tbsp. at a time, to reach desired consistency.

3. Process avocado, next 3 ingredients, and remaining 1/2 tsp. salt in a blender until smooth. Add up to 1/4 cup water, 1 Tbsp. at a time, to reach desired consistency. I personally didn’t think the soup needed the avodaco sauce.  It added no extra flavor – just a pretty dollop of color.  

4. Cook smoked sausage in remaining 1 Tbsp. olive oil in a large skillet over medium heat, stirring occasionally, 3 minutes. Stir in black beans and paprika, and cook 1 minute. Ladle soup into serving bowls; top with sausage mixture and avocado cream.

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I trusted Southern Living’s good reputation, and I’m glad I did!  This was a nice supper and also made a delightful leftover for lunch the next day (I halved the recipe).  You need to try this – even if you’re like me and don’t LOVE Pumpkin Spice. I would definitely make this again!

Are you a Pumpkin Spice fan?  If so, how do you enjoy it?

With love from my country kitchen,

4 thoughts on “Spicy Pumpkin Soup – A Different Angle on Pumpkin Spice!

  1. Mm-mmm, this sounds really good, Denise! Although I will skip the blender step as I often do in soup recipes that call for it. I seem to make a terrible mess whenever I try to puree hot soup in a blender, and I don’t need (or even really like) a super-smooth texture in a soup anyway.

    I *do* like pumpkin spice, albeit not in everything as we seem to be seeing nowadays. I do like pumpkin spice coffee and used to buy the creamer, but we are trying to be more healthy so we will not have that this year. I love pumpkin donuts and muffins, and have a pumpkin coffeecake recipe that is really good.

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    1. Guess what? I “skipped the blender step,” too! I don’t like soup pureed too finely. It turned out great with enough texture to make it just right for our taste! Hope you all enjoy it as much as we did! Your pumpkin coffee cake sounds yummy!

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