Recipe: Spicy Pumpkin Soup



2 whole pumpkins

1 quart chicken or vegetable stock

1/2 cup heavy cream

Salt to taste

Sour Cream

2 tsps. chipotle powder

A dash of ancho chili powder

Pumpkin seeds or croutons


  1. Preheat oven to 300 degrees.
  2. Place pumpkins on cookie sheet, and roast until soft.
  3. Once cooled, slice in half and scoop out seeds and pulp.
  4. Scoop out flesh in a bowl and set aside.
  5. In a pot, heat pumpkin flesh with stock and chili powders until simmering.
  6. Puree using immersion blender or food processor until smooth.
  7. Add cream and blend again.
  8. Serve hot in hollowed-out pumpkin for an extra festive flair.
  9. Top with a dollop of sour cream, garnish with pumpkin seeds or croutons.


FGST - Finding Gems & Sharing Them


Original recipe compliments of Public Service of Oklahoma Tips here formerly/

Posted by Sandra Crosnoe for Finding Gems & Sharing Them

About Sandra Crosnoe/FGST
I am working to restore the republic, proclaim liberty throughout the land, and set the captives free in the process. Please come go with me/sc *** For Life and Liberty *** Finding Gems & Sharing Them -- is my personal blog

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