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With the cold months approaching, I figured that we should share a delicious and warm soup recipe to help with the chilly nights. Here is a recipe that I found for Spicy and Creamy Pumpkin Soup. For the full article about this recipe follow this LINK to read more from CookingAndBeer.com. CookingAndBeer.com is a great website with many more amazing recipes. Head over and check them out!

YIELDS 8

10 min Prep Time

8 hr Cook Time

8 hr, 10Total Time

Ingredients

2 tablespoons canola oil

1 large yellow onion, diced

4 large carrots, peeled and diced

2 stalks of celery, diced

4 cloves of garlic, finely minced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground cardamom

1 teaspoon ground coriander

1/4 teaspoon cayenne pepper (more or less to taste)

1/8 teaspoon ground nutmeg

salt and black pepper (to taste)

6 cups vegetable stock

1 14-ounce can full-fat coconut milk

20 ounces pumpkin puree (canned or homemade)

1 tablespoon brown sugar

1/4 cup roasted pumpkin seeds, garnish

1/4 cup chopped cilantro, garnish

Optional: drizzle of cashew cream

Instructions

1. In a large nonstick skillet, heat the oil over medium heat. Add the onion, carrots, and celery. Cook for about 10 minutes until tender. Add the garlic, curr powder, cumin, cardamom, coriander, cayenne pepper, nutmeg and a dash of salt and black pepper. Cook for about 2 minutes, stirring continuously. Transfer the mixture to the bowl of your slow cooker.

2. Also to the slow cooker, add the vegetable stock, coconut milk pumpkin puree and brown sugar. Stir and cook on low for 8 hours or high for 4 hours.

3. Once the soup has slow cooked, transfer it to the pitcher of your blender (or you may use an immersion blender) and blend until smooth. Be careful as you transfer hot liquid to a blender. Cover it with a kitchen towel and hold the top with your hand as your blend.

4. Keep the soup warm in your slow cooker until you are ready to serve. Serve the soup with roasted pumpkin seeds and fresh cilantro. Enjoy!

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