Pumpkin Tuesdays: Spicey Pumpkin Soup

So it's Pumpkin Tuesday again. This time we have spicy pumpkin soup. It takes about 30 minutes to make. You'll need a big pot and an immersion blender or normal blender. Note I used the fairy tale pumpkin for this. I cut it up into quarters roasted it in the oven at 400 degrees for 45 minutes then scooped the flesh way from the skin and pureed it in my food processor.

Ingredients:
1 1/2 cups of pureed pumpkin
1 medium potato
1/2 yellow onion
1 clove of garlic
3 cups chicken stock
chili flakes
salt and pepper

Chop up the onion, garlic and potato. Doesn't matter how fine as you will be blending them smooth anyway.  Put them in the pot with two tablespoons of olive oil and saute until onions are translucent. Then add in the chicken stock and chili flakes. Bring to a boil over medium high heat, then turn heat down a bit and let it simmer away for about 20 minutes until the potatoes are fork tender. Turn off the heat and blend it all up using your immersion blender. There shouldn't be any chunks of onion or potato left. Now stir in the pumpkin puree. Add salt and pepper to taste. Now you are done. Pour the soup into lovely bowls and serve with crusty bread. Buon Appetito!