Spicy Pumpkin Soup

Spicy pumpkin soup doesn't taste at all like pumpkin pie.  So don't just assume that you wouldn't like pumpkin soup, because you might like this.  You should, it is delicious.

Start by taking a medium size pumpkin and remove the seeds.

Slice the pumpkin into pieces and roast in a 350 degree oven for about 45 minutes.  Once it is tender, remove from oven and cut the pumpkin flesh off the skin.

Put the pumpkin a food processor and pulse it until blended.  You'll need about 2 cups of pumpkin puree.

Next, toast the pumpkin seeds.  Coat them in olive oil and sprinkle with salt, pepper, and some cayenne!

Then saute one diced onion, a diced jalapeno, and about 6 cloves of garlic.

Add 8 cups of chicken stock, the pumpkin puree, 15 oz can of white beans, 2 tablespoons of ground cumin, 2 tablespoons of dried oregano, 2 teaspoons of salt, 2 tablespoons of red wine vinegar, and 2 tablespoons of honey.

Let it all simmer for a while.

Meanwhile, fry up some onion strings to top the soup with.  Soak thinly sliced onions in buttermilk for 20 minutes.  Then mix up some flour, salt, pepper, cayenne, and paprika.  Dredge the onions in the flour mixture.  Cook in hot canola oil. Watch carefully and be sure to flip them when they start to brown.

Remove and drain on a paper towel.  Once the soup has simmered for a while, use an immersion blender to blend the soup up.  Top with the onions and pumpkin seeds.