Posts Tagged ‘pumpkin’

Pumpkin Soup with a Kick

On a cold fall day sometimes there is nothing better than a nice hot soup. This soup is thick and rich, and with the addition of jalapenos it also packs a bit of a kick to warm you up. This soup is hearty enough to be eaten on its own, with a slice of bread and a side salad, or serve it in smaller portions as a starter.  For extra kick leave the seeds in, if you prefer a milder soup seed the jalapenos  and/or just use one.

Pumpkin Soup with a Kick

Makes 4-6 servings


  • 4 Tablespoons unsalted butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 Roma tomatoes, diced
  • 2 jalapenos, diced
  • 1 teaspoon fresh thyme, diced
  • 1 teaspoon fresh sage, diced
  • 1 1/2 lbs winter squash (like a pie pumpkin), peeled and cut into 1/2 inch peiced
  • 2 cups vegetable stock
  • 1 cup dry white wine
  • 1 teaspoon salt
  • 2 cups whole milk
  • 1/4 cup manchego cheese
  1. Melt butter and sauté onions until soft and golden.
  2. Add tomato, onion, garlic, jalapeno, thyme, sage and salt. Saute another minute or two, until fragrant.
  3. Add squash, stock and wine. Simmer for about 40 minutes.
  4. Remove from heat. Transfer to a blender, or use an immersion blender, to puree until smooth.
  5. Return to pot, add milk and bring back to a simmer. Add cheese, when it melts serve immediately.

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