The best soup for fall or winter!!! It's warm, spicy and tiny bit sweet. Sooo yummy!!!
I am not a profesional cook, I mean I don’t really cook a lot. But we had a ton of pumpkin at home so I had to make something. First I wanted to make a good old pumpkin pie but then an amazing pumpkin soupcame into my mind, the one I ate at my favourite restaurant. And I knew I had to recreate that soup.
It was an apple-cinnamon pumpkin soup. So I used some apple in the base and then I seasoned it with cinnamon and ground cloves. I tasted it and it was more on the savoury side so I added some chilli powder and OMG best decision! It turned out soooo good. It’s creamy, sweet, spicy and little bit hot.
But if you are not a huge fan of hot you can leave the chilli powder out that would be tasty too. Or if you want to make it a little bit sweeter, add just simple water instead of the chicken soup stock, a little sugar, and less salt.
And I haven’t even mentioned yet the best part. You only need 30 minutes to make this fantastic soup. Perfect weeknight dinner, or last minute Thanksgiving dinner element.
Chilli Cinnamon Pumpkin Soup
Prep Time: 5 min. Cooking Time: 20 min. Total Time: 25 min. Portion: 4-6 bowls
Ingredients:
¼ cup or 50g butter
3 tablespoons honey
1 medium onion
4 and ¾ cups or 1,2 l chicken soup stock (you can use water instead)
1 apple
1-1,2 kg or 35 oz pure pumpkin puree *
around 1 tablespoon salt (according to taste)
1 teaspoon cinnamon
½ teasponn ground cloves
1 teaspoon chilli powder (it depends on how hot is your powder so be carefull)
*I made my own pumpkin puree. I cut a whole pumpkin into two halves. Cover a baking sheet with aluminium foil. Put the halves on the baking sheet and bake on 410 F or 210 C for around 1 hour or until it’s soft everywhere when you push a fork in it. Let it cool down and then peel the skin off. Put them in a food processor and blend until it’s creamy.
Directions:
1. Chop the onion into samll pieces.
2. In a large pot heat together the butter and honey. Let it caramelize a little bit.
3. Add the onion and cook until transculent.
4. While the onion is cooking cut the apple into squares.
5. Add the chicken stock, the apple and the pumpkin. Let it cook for around 10-20 minutes. Make sure your apples are soft.
6. Use a hand blender and blend it until smooth.
7. Then add the spices and mix well. Always add small amounts of spices and taste it and then add a little bit more. You can season it to your taste.
