K-Bizzle's Pumped-up Pumpkin Soup

MMMmmmkay....why waste time on an awkward intro?

Hello, dinner.

Here is my take on cream of pumpkin soup.

Recipe (makes 10 big servings)

- 1 medium pumpkin, seeds and goo removed, cut up into chunks
- 4 cloves of garlic
- 2 tbsp olive oil
- 4 cups vegetable or chicken broth
- 3 cups plain almond milk, dairy milk, or light cream (I used almond)
- 1/2 tsp allspice
- 1 tsp CAJUN INJECTOR (ROR)
- 1 tsp chili powder
- 1 tbsp curry powder
- 2 tbsp Frank's Red Hot

- 1/4 cup honey
- 3 tbsp apple cider vinegar

- Salt and pepper to taste

Coat pumpkin and whole garlic cloves in olive oil, and sprinkle with allspice and CAJUN INJECTOR (chosen almost entirely because of it's deadly name). Roast on baking pan at 400 Celsius for 45 minutes or until soft. Combine broth, milk, honey, curry & chili powder, Frank's and vinegar in a big pot. When pumpkin & garlic is cooked, throw it all in a blender with a bit of the milk/broth liquid and blend the shit out of it. Add the pumpkin puree back to the liquid pot and stir in. Done.


Garnish with more cream poured on top, or a glob of sour cream, or croutons. YUM

I would rate this at a 6.5-7 out of 10 ballsacks (10 ballsacks=good). I might make it again but would consider using light cream, or less broth and more almond milk, as the soup felt too healthy. You know what I mean. It did taste very good though.

Finished product