Sriracha Pumpkin Soup
Difficulty: Easy | Makes: 4-6 Servings
Put a spin on classic pumpkin soup with our Roland® Sriracha Chili Sauce. This recipe by @marleysmenu is the perfect solution to a cold fall day.
Ingredients
- 1-2 tablespoons Roland® Sriracha Chili Sauce
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 pounds pumpkin, without rind, cut into 2-inch pieces
- 4 cloves garlic, minced
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon salt
- 4 cups vegetable broth
- 1/2 cup heavy cream
Directions
- To a large, heavy-bottomed pot over medium heat, add the butter and onion and cook until translucent and fragrant.
- Add the pumpkin pieces, garlic, pumpkin pie spice, salt, vegetable broth, and Sriracha, and bring to a rolling boil. Reduce heat to a simmer and cover. Cook until pumpkin is fork-tender (usually about 10-15 minutes).
- Remove from heat and use an immersion blender to break down until smooth. Stir in the heavy cream. Enjoy!
