Spicy Pumpkin Spice Soup

By Hannah Hassler

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I decided I needed to lower my sugar intake this week and make something savory today with this pumpkin spice soup; although, I couldn’t help myself by adding a tiny bit of sugar to balance out all that spice.  Hope you enjoy this take on a classic fall soup as much as I did! It pairs well with some nice bread and a mug of coffee, especially with the dip in temperature! I, of course, had to pair mine with Green Mountain Coffee® Pumpkin Spice Coffee before it’s all gone!

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INGREDIENTS

4 tablespoons unsalted butter

2 yellow onions, chopped

2 teaspoons minced garlic

4 tablespoons Green Mountain Coffee® Pumpkin Spice Coffee, brewed at 6-ounces

¼  teaspoon crushed red pepper

2 teaspoons curry powder

½ teaspoon ground coriander

1 pinch ground cayenne pepper

3 (15 ounce) cans 100 percent pumpkin puree

5 cups of chicken broth (or vegetable broth for vegetarian option)**

¼ cup brown sugar

2 cups of milk

1/2 cup heavy cream

½ teaspoon salt

DIRECTIONS

Melt butter in a big pot over medium high heat. Add onions and garlic, stirring often, until softened, about 4 minutes. Add the coffee and spices and stir 2 more minutes. Add pumpkin and 5 cups of chicken broth; blend well. Bring to a boil and reduce heat, simmer for 10 to 15 minutes. Use a handheld submersion blender to blend everything together. Keep soup on low heat, and slowly add milk, sugar and the cream.

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