By JillAnderson

I love Fall! It’s my very favorite time of the year – the cooler weather, the changing of the leaves, football, wool sweaters and warm, comfy food.

Today while going through some recipes I came across this recipe that a friend of mine served at a dinner party last year. It was terrific – creamy with just the right amount of kick.

I hope you will enjoy it too.

Pumpkin Soup & Toasted Pumpkin Seeds
Quantity: Serves 8

Spicy Pumpkin Soup

Ingredients
6 tablespoons unsalted butter
2 cups chopped onions, yellow or white
2 teaspoons minced garlic
1/8 – 1/4 tsp crushed red pepper
2 teaspoons curry powder
1/2 teaspoon ground coriander
pinch, ground cayenne pepper (optional)
3 cans Libby’s 100% pure pumpkin (15-ounce cans)
5-6 cups chicken stock (you can use water & chicken bouillon cubes)
1-2 cups milk

For serving soup
8 small sugar pumpkins, approximately 5″- 6″ across or one big pumpkin
1 bunch fresh chives (optional)

Instructions
Melt butter in large saucepan over medium-high heat. Add onion and garlic and cook, stirring often, until softened, 3-5 minutes. Add the four dry spices and stir often for about 1 minute.

Add 5 cups broth and the pumpkin, blend well. Bring soup to simmer, lower heat, and cook at a low simmer for 10-15 minutes. Stir in 1 cup milk and stir until heated through. Taste soup and adjust seasonings to taste. Add more milk if desired.

Transfer the soup, in batches, to a food processor or blender and cover tightly. Blend until smooth and creamy. Return blended soup to saucepan. If too thick, add more stock until desired consistency is reached.

TIP: Soup may be made a day ahead and chilled in pan. Reheat over low heat until hot. Do not boil.

Spiced Toasted Pumpkin Seeds

Ingredients
6 ounces (about 1 cup) hulled, green pumpkin seeds
2 tablespoons olive oil
1 tablespoon rushed coriander seeds (or ground coriander)
1 teaspoon curry powder
1/2 teaspoon salt
1/4 teaspoon ground cayenne (or to taste)

Instructions
Heat oil in a large sauté pan over medium-high heat until hot. Add dry spices and stir frequently for about 1 minute until aromatic.

Add pumpkin seeds and stir frequently until seeds are lightly browned.

Transfer to a separate bowl to cool.

TIP: These may be made 1-2 days ahead and stored at room temperature in an airtight container. They make a great snack or party food!

To Serve Soup
Preheat oven to 375 degrees F. Cut the top 1/3 off each pumpkin, keeping the correct tops and bottoms organized to stay together. Using a large spoon, scoop out the seeds and stringy mass, leaving the flesh intact. (If needed, a thin shaving can be cut off the bottom of the pumpkin “bowls” to prevent rolling. Do not cut off too much!)

Place pumpkins on a sheet pan and brush the cut edge with oil. Place the tops on their sides near their original bottoms. Heat in oven until warm, about 5-8 minutes.

Heat soup gently until hot. Place warm pumpkin “bowls” on serving plates, ladle soup into each one, and garnish with spiced pumpkin seeds. If using chives, cut into 1″ lengths and sprinkle a few pieces over the pumpkin seeds as additional garnish. Place tops on, if desired, or arrange one top to the side of each pumpkin.

You can find the original recipe at Colin Cowie’s website.

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