Sweet & Spicy Pumpkin Soup

For a taste of fall, try this Sweet and Spicy Pumpkin Soup recipe. The spiciness from one of our favorite seasonings, Devil's Backbone Seasoning combined with the sweetness in brown sugar and coconut milk will make you feel like sitting by an open fire while eating this yummy treat!

Yield: 8 Servings

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Sweet and Spicy Pumpkin Soup

Prep time: 20 MinCook time: 28 MinTotal time: 48 Min

Ingredients

• 3 tablespoons olive or vegetable oil
• 1/2 cup chopped onion
• 2 cups chopped, peeled raw potatoes
• 1 cup coconut milk
• 1 cup cooked, mashed fresh or canned pumpkin
• 3 tablespoons light brown sugar
• 3/4 teaspoon The Old Mill Devil’s Backbone Seasoning (or your favorite hot pepper seasoning blend)
• 2 cups chicken or vegetable broth

Garnish

• 1/4 cup sour cream or plain yogurt
• 2 tablespoons chopped fresh parsley or cilantro

Instructions

1. Place the oil in a 3-quart saucepan or soup pot over medium heat. Add the onions, and stir and cook until the onions are soft and lightly browned around the edges, 4 to 5 minutes. Add the potatoes, coconut milk, pumpkin, brown sugar, Devil’s Backbone seasoning, and chicken broth. Stir to combine. Bring the mixture to a boil, then reduce the heat to low, cover the pan, and let the mixture simmer until the potatoes are soft, about 25 minutes. Turn off the heat and uncover the pan.
2. When the mixture has cooled slightly, transfer half of it to a food processor fitted with a steel blade or to a blender. Purée in pulses until smooth. Turn the pureed soup into a bowl, and then puree the remaining half. Return all the pureed soup to the original saucepan. Taste the seasoning and adjust if needed, adding more salt or pepper if needed. Add a little more brown sugar if you like it sweeter.
3. To serve, reheat the soup over low heat just to a simmer. Ladle into serving bowls, and garnish with a small dollop of sour cream or plain yogurt. Sprinkle chopped parsley or cilantro over the top.