Prep Time 30 min
Cook Time 30 Min
Servings 6
Difficulty Moderate

Ingredients

  • 5 cups peeled, cubed cooking pumpkin, calabaza squash, acorn squash, butternut squash or sweet potato
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup Crisco® Pure Corn Oil
  • Crisco® Pure Canola Oil
  • 1/2 tsp. salt
  • 1 cup coarsely chopped onion
  • 1 tbsp. minced fresh garlic
  • 1 tbsp. minced fresh thyme leaves or 1 teaspoon dried thyme leaves
  • 1/2 tsp. minced habanero pepper with seeds or 1 jalepeno pepper, chopped
  • 1/2 tsp. pumpkin pie spice
  • 1/4 tsp. pepper
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tbsps. green pepitas, salted and roasted

Directions

  • Step 1

    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.

  • Step 2

    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.

  • Step 3

    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.

Serving size
(1/6 of recipe)

  • Calories 320
  • Calories from Fat230g
  • Total Fat 26g
  • Saturated Fat 11g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 55mg
  • Sodium 840mg
  • Potassium 0mg
  • Total Carbohydrates 20g
  • Dietary Fiber 1g
  • Sugars 12g
  • Protein 4g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet