Pumpkin Soup Recipe (Creamy & Spiced)
This pumpkin soup is silky, creamy, and brings real deal flavor with the perfect blend of Cajun spices and a simple roux that thickens the whole pot.
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Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Immersion blender
- Blender
- Food processor
- Stove
- Ladle
- Serving bowl
- Kitchen scale
- Peeler
- Spoon
- Colander
- Mixing bowl
- Spatula
- Paring knife
- Plate
- Aluminum foil
- Oven
Ingredients
- ½ cup peanut oil or vegetable oil
- ½ cup flour
- 2 small pie pumpkins ((the yield of fresh pumpkin is about 12 cups, or 3 pounds in weight of peeled pumpkin))
- 1 medium bell pepper chopped (I used some Fresno peppers & jalapeno peppers for more heat)
- 1 medium onion chopped
- 1 medium celery stalk chopped
- 3 cloves garlic (chopped (or more as desired! I like a lot of garlic))
- 2 tablespoons Cajun seasoning or more to taste
- 6 cups chicken stock
- ½ cup heavy cream (optional for extra creamy texture and flavor)
- Fresh chopped herbs (spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds (see recipe notes))
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