Alberta Co-op Grocery

Spicy Pumpkin Soup

Servings	Prep Time
6	15min

Cook Time

15min

Servings	Prep Time
6	15min

Cook Time

15min

Ingredients

1 1/2 lbs pumpkinweighed before trimming
1 leek or onionwashed, trimmed, and sliced/chopped
2 potatoespeeled and diced
2-4 Jerusalem artichokesoptional, but incredibly tasty in this recipe!
2Tbsp olive oil
1qt vegetable stock
1/2tsp salt
1tsp pepper
1/2 – 1tsp cayenne pepperor chop up any of your favorite spicy peppers
1 Tbsp lemon juice

Instructions

Cut the top off the pumpkin, scoop out the seeds and strings, peel the shell, and dice the flesh.
Sauté the pumpkin, leek, Jerusalem artichokes and potatoes in olive oil for 5 minutes, stirring frequently.
Add vegetable stock and bring to a boil. Cover and boil the soup for 15 minutes, until potatoes are soft.
Purée the soup and add spices and lemon juice. Ladle into bowls.

Recipe Notes

This recipe also works well with other types of winter squash. Try it both with and without the Jerusalem artichokes and taste the difference! If you’re a dairy lover, top with sour cream or crème fraîche before serving.