Spiced Pumpkin Soup

This spicy pumpkin soup is such a perfect cozy combination. This delicious not-seasonal dish offers a perfect balance of sweet and savory flavors while being gluten-free and dairy-free.

Ah, autumn, the perfect time for a spicy pumpkin soup! Except that it’s May and Autumn are nowhere near, yet we have a lot of pumpkins harvesting, and they’re huge. Lately I’ve been missing the soup days, even though it’s been raining (which is the perfect climate for soup eating), but instead, it’s very humid and very hot, which makes eating hot soup not very enjoyable.

We have so many pumpkins that we resorted to cutting and freezing them in order to preserve them. And since I haven’t had soup in a while, I decided to use them in one of my favorites go-to meals, which is a pumpkin and potato soup, but this time with a kick. My grandmother harvested some chili peppers, that frankly, I’ve been kind of scared to use (they’re really red, spicy red) and even though I absolutely love spicy foods, I’ve also been trying to stay away from them. Which is why, I completely ignored that “trying” part, and made the soup anyway.

Scary red right?

All of that flavor combo might sound a little unusual, but trust me, it’s just the right amount of sweet and savory. The potato, pumpkin and the spicy pepper, make a perfect creamy combination while giving the soup a very rich and warm flavor, and use the spice to counteract the sweetness from the pumpkin and coconut milk. Of course, as all of my recipes, this one is very adaptable; quantities are not exact, you can use whichever vegetables you have on hand, as well as swapping the pumpkin for squash if you want, and even the plant milk for some stock. It’s easy, delicious, sweet, cozy, and comforting.

Recipe: Spiced Pumpkin Soup

Ingredients

• 2 potatoes, cubed
• 1 cup pumpkin, cubed
• 1 garlic clove
• 1 red chili pepper
• Optional: ½ onion
• ½ cup plant milk (or liquid of choice: water, veggie stock, etc.)
• salt & pepper to taste
• 1 tsp ground turmeric
• Optional: a dash of cinnamon
• Optional: fresh parsley
• Green onions, chopped

Procedure

1. Bring water to boil in a large pot, add potatoes, pumpkin, and onion. Cook until soft, about 15 minutes.
2. When the pumpkin and the potatoes are done, strain them and run them under cold water, to cool them down.
3. Add pumpkin, potatoes, onion, garlic & pepper, along with the plant milk, to a high-speed blender, and blend together.
4. When everything is combined, add in the rest of the ingredients and blend.
5. Serve the soup as desired and top with green onions for garnish.

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