Foodie Friday: What Fall Tastes Like

Now that it is fall and it's cold outside, (yes it's cold here in Texas!) I must share this recipe we found here.
Andrea and I had both been craving soup and the minute it got the slightest bit cold, it was time to make some. Also, I get a little obsessed with anything pumpkin in the fall. I blame Starbucks. 


Spicy Pumpkin Soup Recipe

Ingredients
2 Tbsp unsalted butter
1 medium yellow onions, chopped
1 teaspoons minced garlic
A dash of crushed red pepper
1 teaspoons curry powder
1/4 teaspoon ground coriander
1 1/2 (15 oz) cans 100 percent pumpkin 
2 1/2 cups of vegetable broth (or chicken broth but my roommate is a veggie)
1 cups of milk
1/4 cup brown sugar
1/4 cup heavy cream

1) Melt butter in a saucepan over medium-high heat. Add onions and garlic and cook, stirring often, until softened, about 4 minutes. Add spices and stir for a minute more.
2) Add pumpkin and broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes.
3) Transfer soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return soup to saucepan.
4) With the soup on low heat, add brown sugar and mix. Slowly add milk while stirring to incorporate. Add cream. Adjust seasonings to taste. You might want to add a teaspoon of salt.

I also happened to have pumpkin pie spice in my cupboard, so we put a dash on top and it was delicious. A dash of pepper would also be good to give it a bit of a kick.

Happy Eating!

Deepika