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

Kate Mathis

Yields:

Prep Time:

25 mins

Total Time:

50 mins

Cal/Serv:

250

Jump to recipe

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.