Savory Pumpkin Soup with Spice Shake

Name: Savory Pumpkin Soup with Spice Shake
Total time: 1 h 5 min
Yield: 8 serving(s)
Ingredients: 1/4 c. olive oil; 1 sweet onion, chopped; 1 red bell pepper, seeded and chopped; Kosher salt and freshly ground black pepper; 2 cloves garlic, chopped; 1 tbsp. chili powder; 2 tsp. dried oregano; 2 (15-ounce) cans pure pumpkin puree; 2 qt. vegetable broth; 3 tbsp. fresh lime juice; Spice Shake, for serving; 2 tbsp. whole cumin seeds; 2 tbsp. whole fennel seeds; 2 tbsp. whole coriander seeds; 1 c. toasted pepitas; 2 tsp. crushed red pepper; 1 tsp. kosher salt

This pumpkin soup recipe is like comfort in a bowl.

By Kate Merker and Anna Helm BaxterPublished: Oct 30, 2018

1 Rating

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savory pumpkin soup with spice shake recipe

Brian Woodcock for Country Living

Yields:

8 serving(s)

Total Time:

1 hr 5 mins

This vegetarian soup is topped with our homemade spice shake.

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Ingredients

Soup

1/4 cup
olive oil
1
sweet onion, chopped
1
red bell pepper, seeded and chopped
Kosher salt and freshly ground black pepper
2
cloves garlic, chopped
1 Tbsp.
chili powder
2 tsp.
dried oregano
2
(15-ounce) cans pure pumpkin puree
2 qt.
vegetable broth
3 Tbsp.
fresh lime juice
Spice Shake, for serving

Spice Shake

2 Tbsp.
whole cumin seeds
2 Tbsp.
whole fennel seeds
2 Tbsp.
whole coriander seeds
1 cup
toasted pepitas
2 tsp.
crushed red pepper
1 tsp.
kosher salt

Directions

1. Step 1Make the soup: Heat oil in a large saucepan over medium-high heat. Add onion and bell pepper. Season with salt and pepper. Cook, stirring occasionally, until onion is soft, 8 to 10 minutes. Add garlic, chili powder, and oregano. Cook, stirring, until fragrant, about 30 seconds.
2. Step 2Add pumpkin puree and broth. Cook, stirring occasionally, until slightly thickened, 25 to 30 minutes. Working in batches, puree soup in a blender until smooth. Season with salt and pepper. Stir in lime juice just before serving. Serve with Spice Shake alongside.
3. Step 3Make the Spice Shake: Cook 2 tbsp. each whole cumin seeds, whole fennel seeds, and whole coriander seeds in a small skillet over low heat, stirring, until fragrant, 1 to 2 minutes; transfer to a bowl. Add 1 cup toasted pepitas, 2 teaspoons crushed red pepper, and 1 teaspoon kosher salt. Makes 1 2⁄3 cups.