Pumpkin Soup with Chipotle-Roasted Sunflower Seeds
It’s the toasty roasted sunflower kernels crowning each bowl that make this pumpkin soup recipe so deliciously different from all the others you’ve seen pinned, posted, and printed. Kissed with chipotle powder, they provide perfectly savory contrast to the vanilla-infused soup. Toss together a double batch and save extras for dinner salads and everyday snacking.
Sauté extra pumpkin too. Add very little milk and serve it as a simple side to a pork tenderloin supper. Or, omit the milk altogether and twirl the recipe into a pound of hot pasta for a quick and easy sauce.
1. Prep the ingredients: Petite dice the onion, chop the
sage, halve the vanilla bean lengthwise. 2. Melt the butter in a small sauté pan over medium-high
heat. Cook until it starts to brown and then add the onions and vanilla pods.
3. Cook until the onions are translucent. Next, add the
pumpkin puree, sage, and milk. Whisk together and reduce the heat to medium.
Let simmer for 15 minutes.
4. After 15 minutes, remove the vanilla pods and blend
everything together with an immersion blender.
5. Return to medium heat, season with salt and pepper to
6. Now, toast the seeds: In a sauté pan combine the sunflower seeds, olive oil, and chipotle powder; bring to high heat. Toss together to coat all of the sunflower seeds with oil and spice and cook for 2-3 minutes, or until they are golden brown and toasted. 7. Ladle the soup into bowls, garnish with a dollop of tangy Greek
yogurt and a sprinkling of spicy, crunchy seeds for
the ultimate serving of sweet and savory comfort.
Tips + Tricks
**If you do not have an immersion blender, puree the soup in an upright blender. Wait for soup to cool, however, so the heat doesn’t make the soup explode in the blender and so you don’t hurt yourself. **For flavor on the sunflower seeds, without heat, substitute chili powder for the chipotle powder.