Recipe of the Week: Spicy Pumpkin Soup

You voted, we listened. Here's your Spicy Pumpkin Soup with Bacon. 

For the Soup:

·         1 tablespoon oil

·         1 large onion, peeled and chopped

·         5 cloves garlic, peeled and chopped

·         1 jalapeno, seeded and chopped

·         1 1/2 tablespoons ground cumin

·         1 1/2 tablespoons dried oregano

·         1 1/2 teaspoons salt

·         4 cups vegetable stock

·         4 cups heavy cream

·         29 ounces can pure pumpkin puree

·         1 lb.  bacon, cooked and chopped

·         2 tablespoons red wine vinegar

·         2 tablespoons honey

For the Seed Topping:

·         1/2 cup pumpkin seeds

·         1 cup french fried onions

·         1 teaspoon Cayenne

Set Pressure Cooker to “Sauté” and add oil, onion, garlic and jalapeno. Saute for about 3-5 minutes, or until soft. Add cumin, oregano and salt, sautéing for another 3 minutes to release flavors. 

Stir in stock, pumpkin and cream.  Lock lid in Place and set to “High Pressure” for 15 minutes. After cooking, add honey and vinegar and cook on “High Pressure” for another 5 minutes.

Use an immersion blender to blend until smooth. (We used a Hand Mixer, but it got a little messy). Add bacon and set Pressure Cooker to "Keep Warm".

In a small skillet over medium heat, toast the pumpkin seeds, fried onions and cayenne pepper for about 5 minutes.

Serve soup warm with pumpkin seed and fried onions on top as a garnish.