I would eat soup everyday if Justin wasn't around- especially this time of year. Fall SCREAMS " It's soup seasoooooon, pull out your sweaters, wellies and leggings and cozy on up with a hot bowl of soup weather" alongside of course all things pumpkin. This recipe combines both my Fall loves - soup season + pumpkin.
This soup is so crazy easy to make and is super satisfying- like most soups, it is even better the following day.
Really simple ingredients that I bet you can still find at your Winter Farmers Market - garlic, pumpkin, carrots and jalapeno. You can even sub in dried chilies for the jalapeno. Fresh Sugar Pumpkin roasted can be subbed in for the canned pumpkin. Depends on what sort of time you have on your hands - the organic canned pumpkin is just a good!
White beans add body and cumin adds just enough warmth that marries well with the jalapeno.
The Pepitas add much needed texture to the overall dish.
Fall makes me so happy - especially Fall in New England. The leaves are crazy gorgeous, the air just smells different- everything in the Fall air smells more intense and the crisp air wakes you right up- rosy cheeks and all. Apple + Pumpkin picking, leaf piles, warm Sunday suppers - whats not to love about this season?
Spicy Pumpkin Soup // Pepitas + White Beans
you will need:
1 small onion chopped
2 medium carrots scrubbed + chopped (peeled if not organic)
1 small jalapeno - seeds removed for less heat, keep seeds for more
2 cloves of garlic minced
olive or pumpkin seed oil
(1) 15oz canned pumpkin (not pumpkin pie filling)
(1) 15oz can white beans, drained and rinsed
6 cups water or veggie stock
2 tsp ground cumin
salt to tast
pepitas, cumin + sea salt to garnish
Over medium high heat, in a medium soup pot drizzle oil of choice and add onion, carrots, jalapeno and garlic- season with salt and cook for 1-2 minutes until onion begins to turn translucent.
Add canned pumpkin, beans and cumin- season again with salt.
Add water or veggie broth and stir.
Cover and bring to a boil- reduce heat to a simmer. Simmer for 20-30 minutes.
Remove from heat. Using an immersion blender, blend soup until silky smooth.
Ladle into bowls and top with pepitas, good flaky sea salt and more cumin if desired.