Start off the Pumpkin season with a pot of this Spicy Pumpkin Soup on the stove! It’s got all of the flavors of Fall.
It’s that time of year when I hear, “We are so ready for your pumpkin soup, Deb! You ARE going to make it, right?” A big pot of Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas is a constant every year at our Thanksgiving dinner for 30.
It’s one of the dishes that I can make the day before…those are the best on a day like this! My sister and sisters-in-law, Claudia, Laura and Dawn, her mom, Kay, and our dear sweet friends, Bill and Lois, are the biggest fans of this savory soup.
There’s a touch of cayenne that adds the perfect little kick, while the cool dollop of the crema is just what you need to mellow out the heat!
Sprinkled with shelled, toasted pumpkin seeds on top, this soup is an appetizer served in my pretty teacups. A few of our more “proper” guests ask for a spoon, while the rest of us just sip as we mingle…no spoon required! Make it a meal and serve it up in your favorite soup bowl with some of Olive Bread 2-2-2, minus the olives and thyme. It makes a perfect crusty loaf of French bread.
The recipe makes plenty of this deep orange pot of happiness…perfect, because for the next several days following the feast, reheated in a mug for lunch, it’s as soothing as it was that wonderful Thursday before.