Spicy Pumpkin Corn Soup Food

SPICY CORN SOUP

Steps:

• Prepare the corn by cutting the kernels from the cob. You should have approximately 3 cups of corn kernels from 4 cobs of corn. Save the corn cobs and set aside. The cobs will add additional corn flavor to the soup. In a medium-sized saucepan over medium-high heat, add the olive oil, then the onions. Saute for 3 to 4 minutes until they are translucent, stirring occasionally. Add the garlic and chipotle chili powder and saute for 1 more minute. Add the corn kernels and saute for another 3 minutes, stirring constantly. Add the salt, black pepper, and chicken stock and bring to a boil. (If you have cut your corn fresh from the cob, place the reserved cobs into the saucepan at this time). Once the mixture has boiled, reduce the heat and simmer for 30 minutes. Stir occasionally to prevent the corn kernels from burning or sticking to the bottom of the pan. While the corn soup is simmering, roast the red bell pepper. Char the skin of the pepper until it is black over an open flame or on a grill. When the skin is blistered and blackened, remove the pepper from the flame and place in a paper or plastic bag and seal. Let steam for 15 minutes. When the pepper is cool enough to handle, peel, seed, and dice it.
• Place the diced bell pepper into a blender with 1/2 cup of the heavy cream and blend thoroughly for 1 minute. Pour through a fine sieve and discard the contents of the sieve. Pour the red bell pepper sauce into a plastic squirt bottle and set aside. Remove the corn soup mixture from the heat, discard the corn cobs and set aside. Place the corn soup mixture in a blender and puree for 3 minutes. Pour the mixture through a sieve and discard the contents of the sieve. Return the mixture to a saucepan, add the remaining 1 cup of heavy cream, and heat, over medium heat for 15 minutes, stirring occasionally to prevent burning. Pour into bowls, garnish with some of the red pepper sauce and serve immediately.

SPICY PUMPKIN SCONES

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Combine flour, 7 tablespoons sugar, baking powder, cinnamon, baking soda, and salt in a large bowl. Cut in 4 tablespoons butter until mixture resembles coarse crumbs.
• Beat egg using a whisk in a bowl. Add pumpkin, sour cream, and ginger; beat until well blended. Stir pumpkin mixture into the flour mixture until a soft dough has formed.
• Turn dough out onto a well-floured surface and knead gently 10 times. Roll or gently pat into a 9x6-inch rectangle. Cut dough into 6 squares. Cut each square in 1/2 diagonally, making 12 triangles.
• Place the dough triangles 2 inches apart on an ungreased baking sheet. Melt remaining tablespoon of butter and brush over scones. Sprinkle with remaining 1 tablespoon sugar.
• Bake in the preheated oven until golden brown and a toothpick inserted into the center of a scone comes out clean, 10 to 12 minutes.

HEARTY CORN AND PUMPKIN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

SPICY PUMPKIN & CORN SOUP

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

PUMPKIN CORN SOUP

Steps:

• In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

SPICY PUMPKIN AND CORIANDER SOUP

Steps:

• Chop up meat of pumpkin - the smaller the quicker it will cook.
• Chop up onion and garlic.
• In a large soup pot, put pumpkin, onion, garlic, red lentils (if adding), broth - simmer 5 minutes.
• Add white wine - simmer a few more minutes.
• Spray a small frypan and put in a little butter. Add ginger and coriander. medium-low heat. Add some water to make a paste. stir for a minute or so, until the aromas are all released.
• Add spice paste to soup.
• Stir and cover soup. bring to boil. lower heat and simmer for 15 minutes - or until pumpkin soft.
• Remove from heat and puree.
• Add a few twists of ground black pepper.
• Add ground red chilli pepper.
• Add the balsamic vinegar and stir through.
• Optional: Could also stir through a little sour cream or yoghurt when serving.

SPICY PUMPKIN SOUP

Steps:

• In a large saucepan melt the butter over medium heat; add in the onions, celery dried chili flakes, curry powder and coriander; saute for 3-4 minutes.
• Add in the garlic and saute for another 3-4 minutes.
• Add in the pumpkin puree and 5 cups broth; bring to a boil, stirring to blend well, reduce the heat and simmer for about 20 minutes.
• Cool the soup slightly then (in batches) blend or process the soup until smaooth; return to the pot.
• Heat the soup and then add in the brown sugar; mix to completely combine the sugar.
• Add in the half and half cream and the whipping cream, season with salt and pepper, then cook until heated through.
• Add in cayenne pepper if desired.
• Ladle into bowls, top with croutons or toasted pumpkin seeds.

SPICY PUMPKIN SOUP

Steps:

• Heat the oven to 180C/160C fan/gas 4. Cut the pumpkin in half and remove the seeds with a spoon (see tip below). Cut into wedges or chunks (keep the skin on) and tip into a bowl. Put the garam masala, and 1 tsp each of the coriander and cumin into a small bowl and mix with 2 tbsp of the oil and season. Drizzle over the pumpkin and toss well to coat in the spiced oil. Transfer to a baking tray, spread out evenly and roast for 40-45 mins, turning halfway through cooking, until the pumpkin is very soft when pierced with a fork. Leave to cool on the tray for a few minutes.
• Heat the remaining 1 tbsp olive oil in a large saucepan and fry the onion with a pinch of salt for 10 mins until soft. Add the ginger, garlic and remaining spices and chilli flakes, and fry for a few more minutes until fragrant. Pour in the stock and bring to a gentle simmer.
• When the pumpkin is cool enough to touch, use a spoon to scoop the soft flesh from the skins. Add the soft pumpkin to the stock pan, discarding the skins. Remove from the heat and blitz the soup with a hand blender until creamy and smooth. Season to taste, adding extra chilli or garam masala if you like. Put back over a low heat and stir in the cream. Bring to a gentle simmer, then serve in bowls with a drizzle more cream and a pinch of chilli to serve. Top with toasted pumpkin seeds, if you like.