Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons unsalted butter
  • 1 medium onion, chopped
  • 1 clove garlic, minced
  • 1/2 teaspoon cajun seasoning
  • 1/4 teaspoon crushed red pepper
  • Pinch of ground cayenne pepper
  • 1 can (15 oz) pumpkin puree
  • 2 1/2 cups chicken or vegetable broth
  • 2 tablespoons brown sugar
  • 1 cup milk
  • 1/4 tablespoon heavy cream
  • Pepitas, for serving

Instruction

  • Melt the butter in a large saucepan or in a Dutch oven over medium-high heat.
  • Add the onion and cook, stirring often, until softened, about 4 minutes. Add the garlic and cook an additional 30 seconds. Add the cajun seasoning, red pepper and cayenne pepper and cook 30 seconds more.
  • Add the pumpkin puree and the chicken broth. Stir until smooth. Bring to a boil, then reduce the heat and simmer for 10-15 minutes.
  • Transfer the soup, in batches, to a blender or food processor. Cover tightly and blend until smooth. Return the soup to the pan.
  • With the heat on low, add the brown sugar and stir until dissolved. Slowly add in the milk, whisking constantly. Taste, and adjust seasonings to taste.
  • Top each serving with a tablespoon of cream and pepitas, if desired.