Pumpkin Soup Recipe 

🧂 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
• For Serving: Fresh chopped herbs

  spicy chili flakes, extra virgin olive oil, lightly toasted pumpkin seeds (see recipe notes)

Instructions

• 1 Remove the stems, slice them into quarters (or eighths), and remove the innards
  and seeds. Reserve the seeds, if desired. Peel the pumpkin and chop up the
  pumpkin flesh. The yield of fresh pumpkin is about 12 cups, or 3 pounds in
  weight of peeled pumpkin. It's OK if you're off a little. Set them aside for
  now.
• 2 Add ½ cup peanut oil to a large pot and heat to medium heat. Add flour and stir.
  Cook for 10-15 minutes, constantly stirring, until the roux turns a light blonde
  brown. You can cook it longer for a darker, richer color and flavor.
• 3 Add pumpkin, peppers, onion, celery and garlic. Stir and cook about 5 minutes.
• 4 Add Cajun seasoning and chicken stock. Scrape up the brown bits from the bottom.
• 5 Cook at medium-low heat for 30 minutes to thicken. You can simmer longer if
  you’d like. I often simmer for 1 hour.
• 6 Process the mixture with an immersion blender, or transfer the soup in batches
  to a blender or food processor. Process until smooth.
• 7 Stir in the heavy cream.
• 8 Serve into bowls and garnish with fresh chopped herbs, spicy chili flakes and a
  swirl of extra virgin olive oil.

Nutrition Info