Pumpkin Habanero Soup

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On a “restaurant crawl” in Chicago, I tasted a Pumpkin Habanero Soup recipe that wowed me, so I set out to re-create my own version. This soup will warm you up on cold nights as either a main course or a side dish. And of course, soup is even better the second (and third) time around, so don’t be afraid to make extra for leftovers or to freeze for later in the season. For more tips and tricks on soup recipes, including how to make your own soup recipes, please visit my Hub Pages blog.

2 lb butternut pumpkin (or other cooking pumpkin)
2 lb butternut squash
1 sprig fresh rosemary
4 large sprigs fresh thyme
2 bunches fresh sage (about 12 leaves)
1 Habanero Pepper
1 Orange Bell Pepper
1 Large Yellow Onion
4 Cloves Garlic
1 inch piece of Fresh Ginger Root
1 Lime
1t Paprika
1T Curry Powder
½t Ground Nutmeg
½t Ground Cinnamon
6 cups Low Sodium Chicken Broth (for vegetarian recipe, substitute Vegetable Broth)
Canola Oil
Black Pepper
Kosher Salt
Garnish: Walnuts, Goat Cheese, and Micro-Greens

Preparing the Pumpkin and Squash 1. Preheat oven to 350 F. 2. With a Vegetable Peeler, peel the Pumpkin and Butternut Squash and cut into 2 inch cubes (larger cubes allow more time for the outside to...
See the full directions on my site

Nutritions

Calories
217

Sodium
8923mg
371% DV

Fat
2g
3% DV

Protein
14g
29% DV

Carbs
37g
12% DV

Fiber
6g
24% DV

Stewed Dairy-Free American Gluten-Free Vegan Low-Sodium Dinner Low-Fat Sugar Free Fall Low-Sulfite Vegetarian Pumpkin