sriracha pumpkin soup

Nik Sharma

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Hot Sriracha pumpkin soup
It’s the season for all things warm and hot when it comes to food. Whenever, fall weather kicks in, I start to fill my kitchen up with warm soups and hot meals. It’s my thing, soups and cold weather, I can make a bucket load, refrigerate, so I have plenty for the entire week and that way I can catch up with whatever needs to be done at home. You know what I mean, those one-pot-meals can be life-savers and a time-savers. 
Suagr pie pumpkin
I’ve also picked up a great new time-saving habit, buy a sugar pie pumpkin, cut the hard skin off, grate it in the food processor and then divide and freeze in bags. It’s working out wonderfully! The two of us at home can’t eat that much in one sitting even if we wanted to and I love that I can now have raw pumpkin whenever I need. The longest I’ve kept it frozen is three weeks and it is still delicious just like it is here in my first soup recipe of this autumn season.
Pumpkin soup with Sriracha

I’ve developed this soup to be simple yet full of flavor. For heat, there’s a generous addition of my favorite hot sauce, Sriracha and a little jalapeno pepper. Fried oregano makes the perfect garnish on top of this warm pumpkin soup. For a little more protein in the soup, I’ve added a bit of greek yogurt to the soup, whisk it in at the end and never boil the soup once the yogurt is added or the protein will coagulate. To reheat, I recommend warming it on a low flame slowly with constant stirring and avoid the boiling point.
Sriracha pumpkin soup

siracha pumpkin soup

yields: 6 servings

ingredients

4 cups raw pumpkin pulp, grated  (I used a sugarpie pumpkin)
2 garlic cloves, sliced
1 jalapeno
4 cups vegetable stock (low sodium)
2 tablespoons olive oil
2 tablespoons dried oregano
1 generous tablespoon of sriracha
1 teaspoon sea salt
1/2 teaspoon turmeric (optional)
1 cup beaten plain non-fat greek yogurt
1. Puree the pumpkin pulp, garlic cloves, jalapeno and about half of the stock in a food processor. Add more stock if necessary to get a smooth puree. Keep aside.
2. Heat the olive oil in a large thick bottomed stockpot with a lid on a medium high flame. When the oil is hot, add the oregano and cook for 40 seconds, remove the oregano from the pot with a silicone spatula or spoon and reserve for later. 
3. In the same stockpot add the pureed pumpkin, the rest of the stock, sriracha, salt and the turmeric. Stir the ingredients and bring the mixture to a boil on a medium high flame. Once the soup starts to boil, reduce the flame to a gentle simmer, cover with the lid and cook for 45 minutes until the pumpkin puree tastes completely soft. 
4. Remove the soup from the stove and whisk in the yogurt to mix completely. Adjust the amount of salt and siracha if needed.
5. Serve the soup immediately and garnish with a little extra virgin olive oil and the fried oregano from earlier.

17 Responses

  1. I love pumpkin soup, and this is a very creative take on it, using sriracha! Spicy pumpkin soup – yum! Love that fried oregano on top!

  2. This soup sounds divine with pumpkin and a kick! I've really been craving some pumpkin soup lately. 🙂

  3. This looks delicious. I love the idea of the sriracha with the pumpkin. A nice balance of sweet and hot/cool and spicy. YUM. Sriracha is a favorite at our house, too. My son and I experiment with it on most anything. Have you tried it on freshly popped popcorn along with a drizzle of honey? Or, spread some nutella on warm toast then add a sprinkle of sea salt and a dash of sriracha. YUM. Enjoy your weekend

  4. fried oregano? love that idea -r ecently I had fried basil and was blown away by it. I'm thinking on the same lines, oregano might be an awesome garnish. love all the ingredients in this soup.. looks lovely!

  5. Looks delicious Nik… I love siracha sauce on just about anything. It's so good. The soup looks so warm and comforting. I've never tried pumpkin soup.
    🙂

  6. I've had fried oregano at restaurants, but never have tried it at home. I gotta do that! Love this soup – sounds like it has loads of flavor. Good stuff – thanks.

  7. You have actually blown my mind with this idea. Sriracha is my world, and now it's in soup?!?!?! With CRISPY HERBS?? A thousand times yes.

  8. A divine pumpkin soup that I need to make soon. Your soup looks very scrumptious too. Yummmmmmmmm. ��

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