Spiced Pumpkin Soup

Name: Spiced Pumpkin Soup
Prep time: 25 min
Total time: 50 min
Yield: 6
Ingredients: 2 tbsp. olive oil; 1 large onion; 1 Granny Smith apple; 1 medium carrot; salt; 1/2 tsp. ground ginger; 1/4 tsp. ground cumin; 1/4 tsp. ground coriander; 1 qt. chicken broth; 3/4 c. light coconut milk; 1 can puréed pumpkin; 3 slice White bread; 3 tbsp. butter (no substitutions); 1 pinch cayenne (ground red) pepper; 2 tbsp. sour cream

By The Good Housekeeping Test KitchenPublished: Sep 26, 2012

Jump to recipe

Kate Mathis

Yields:

Prep Time:

25 mins

Total Time:

50 mins

Cal/Serv:

250

The bite of cayenne pepper is tempered by rich coconut milk in this fall dish. Serve it as an appetizer to warm up and welcome your Thanksgiving guests.

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Ingredients

2 Tbsp.
olive oil
1
large onion
1
Granny Smith apple
1
medium carrot
salt
1/2 tsp.
ground ginger
1/4 tsp.
ground cumin
1/4 tsp.
ground coriander
1 qt.
chicken broth
3/4 cup
light coconut milk
1
can puréed pumpkin
3
slice White bread
3 Tbsp.
butter (no substitutions)
1
pinch cayenne (ground red) pepper
2 Tbsp.
sour cream

Directions

1. Step 1Preheat oven to 400 degrees F.
2. Step 2In 5-quart saucepot, heat oil on medium. Add onion, apple, carrot, and 1/2 teaspoon salt. Cook 10 to 15 minutes or until vegetables are just tender, stirring often. Stir in spices; cook 1 minute.
3. Step 3Whisk broth, coconut milk, and pumpkin into pot. Heat to simmering on high. Reduce heat; simmer 20 minutes or until slightly reduced, stirring often.
4. Step 4Meanwhile, arrange bread on 18-inch by 12-inch jelly-roll pan. Bake 7 to 8 minutes or until crisp and golden, stirring once. Cool; transfer to medium bowl.
5. Step 5In 10-inch skillet, heat butter on medium 3 to 5 minutes or until golden brown and fragrant, swirling pan. Drizzle butter over bread in bowl; toss to coat. (Cooled croutons can be stored in resealable bag up to 4 days at room temperature.)
6. Step 6To pot with soup, add cayenne and 1/8 teaspoon salt. Working in batches, blend soup until smooth. Return to pot; heat on medium-low until hot. Serve with croutons and dollop of sour cream.