Instead of simply making a pumpkin soup, I wanted to create something a bit more complex. A soup that was not at all sweet, but with a depthness of flavor that would cause people to wonder just exactly what made up the list of ingredients. So I combined carrots with pumpkin, seasoned them with curry and pumpkin pie spice, and came up with a delicious soup with a cayenne kick. It goes together in a flash, and if you have an immersion blender and can blend it at the stove, you can have it on the table in 30 minutes.
1 tablespoon olive oil
2 tablespoons butter
1 medium onion, chopped
1 pound packaged baby carrots
4 cups chicken stock, homemade if possible
1 tablespoon medium curry paste
1/8 teaspoon ground cayenne pepper *
1/4 teaspoon pumpkin pie spice *
1/3 cup solid pack pumpkin
1/2 teaspoon coarse salt *
Sour cream for garnish, if desired
* More to taste
Equipment: Plastic condiment bottle (recommended) or small plastic food storage bag
Preheat medium pot over medium high heat. Add olive oil, butter, onions and carrots and saute 5 minutes. Add 4 cups chicken stock, curry, pumpkin pie spice, and cayenne, and about 1 teaspoon salt to the pot. Bring to a boil, cover and cook until carrots are very tender, about 15 minutes. Remove from heat and blend using an immersion blender, or process in small batches in a blender or food processor. Return soup to heat and thoroughly stir in pumpkin. Adjust seasonings.
To make spider web decoration: Place sour cream in a plastic condiment squeeze bottle or into a medium food storage bag. Cut a very small hole in the corner of the bag with scissors. Ladle soup into bowls and squirt a swirl of sour cream around the bowl from the center out to the rim. Drag a toothpick from the center of the bowls out to the edges, forming a spider web design on soup.
Mug - Starbucks