Spicy Pumpkin Soup with Blue Cheese & Pancetta

Now that the weather is dipping below freezing in New England soup is a constant staple in my diet. I am always looking at easy soups to make because after I work the last thing I want to do is slave over the stove for hours. On a Saturday? Sure. On Wednesday night at 6pm? No thank you. Gosh, I feel like that has been my mantra lately.

So I was feeling ultra lazy this week and did not want to go grocery shopping because of Thanksgiving and all so I decided to make meals with what I had in my pantry and fridge. Cue canned pumpkin. I always buy a few cans of pumpkin every time I go to the market because there are so many uses for it. And here is yet another use for it! I have never made pumpkin soup before, but after scanning a few recipes I realized it was super easy so I figured I would take a stab at it and am I happy I did. You can omit the spiciness of this soup by skipping the sriracha. I happen to really like the spiciness because it offsets the sweetness of the pumpkin. You can top this soup with whatever you like. I chose blue cheese and pancetta. The blue cheese is amazing with the pumpkin so for me that is a must. Try it for an easy Thanksgiving starter or a easy after Thanksgiving meal.

 Spicy Pumpkin Soup with Blue Cheese & Pancetta

 

Ingredients:
1 can of pumpkin
2 carrots chopped
1/2 white onion chopped
2 cloves of garlic
2 cups of vegetable stock
2 tps sriracha
1 tsp olive oil
S&P
optional 
1 tsp blue cheese per bowl
1 tsp chopped,cooked pancetta

Directions:
1.Rough chop carrots, onions and garlic. Saute for 5-7 minutes with 1 tsp olive oil in a large spot.Season with salt and pepper.
2. Add vegetable stock and sriracha to the pot and bring to a boil.
3. Add canned pumpkin and mix in to broth. Lower temp to medium-low.
4. Simmer soup for 30 minutes
5. With an immersion blender blend soup until smooth. You  can also use a blender if you do not have a immersion blender.
6. Top with pancetta and blue cheese