Island-Style Pumpkin Soup

30m Prep Time
30m Cook Time
6 Yield
Preparation Directions


HEAT oven to 350ºF. Mix pumpkin, brown sugar and 2 tablespoon oil in roasting pan. Sprinkle with salt. Cover and bake 45 minutes or until fork-tender.


HEAT remaining 2 tablespoons oil in Dutch oven over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until softened. Stir in thyme, habanero pepper, pumpkin pie spice and pepper. Cook 2 minutes, stirring occasionally. Stir in chicken broth and roasted pumpkin with pan juices. Simmer 10 minutes. Stir in cream.


TRANSFER mixture to blender or food processor, working in batches, if necessary. Cover and process until smooth. Return soup to Dutch oven and heat through. Garnish individual servings with pepitas.

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