Spicy Pumpkin Soup with Polenta Cakes

4.9 from 7 reviews


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Spicy Pumpkin Soup:

  • 1/2 red onion – grilled – sliced
  • 6 oz. marinated artichoke hearts
  • 1 cup canned 100% pure pumpkin
  • 3 large garlic cloves – grilled
  • 1 bell pepper – grilled and sliced
  • 1 jalapeño – grilled and chopped
  • 29 oz. can cannellini beans – rinsed and drained
  • 4 cups water
  • 1 1/2 tsp. Vegeta
  • 1/2 tsp. ground cumin
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 1 tsp. dried oregano
  • 1 handful of fresh sage plus extra for garnish
  • 1 stem of fresh rosemary
  • Fresh grated Parmesan cheese or Romano
  • Olive oil

Polenta Cakes:

  • 1 cup cornmeal
  • 1/2 cup flour
  • 1/2 cup Parmesan cheese
  • 2 eggs
  • 1/2 cup bread crumbs – seasoned or plain
  • 1 cup milk
  • Handful of fresh basil leaves – chopped
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • Canola oil for frying


Spicy Pumpkin Soup:

  1. Heat a large cast iron frying pan and place the unpeeled garlic cloves, jalapeño, bell pepper, and onion in the pan to grill. When the skin looks a bit charred, remove and let the veggies cool; then pinch the garlic from its skin and slice and chop the veggies
  2. Heat a sauce pot with two – three tablespoons of olive oil. Add the chopped veggies and the fresh rosemary and handful of sage and let sauté for a minute or two.
  3. Add the artichoke hearts with the marinade and the pumpkin and continue to gently simmer.
  4. Add the seasonings and the Vegeta; add the water and the beans and gently simmer on a low heat for 25 – 30 minutes.
  5. Heat a small frying pan with a tablespoon of olive oil and add a few leaves of fresh sage for a minute or two.
  6. Drizzle the oil and add the sage leaves to garnish each soup bowl, along with freshly grated Parmesan cheese and fresh cracked pepper.

Polenta Cakes:

  1. In large bowl combine all of the dry ingredients and mix.
  2. In a smaller bowl combine the milk, eggs, chopped basil and Parmesan cheese and whisk.
  3. Add the wet ingredients to the dry ingredients and mix.
  4. Heat a large cast iron frying pan over medium heat with a 1/4 inch of canola oil.
  5. Carefully spoon the batter into the pan and slightly flatten each with a fork. The oil should sizzle when the cakes are added. Do not overcrowd the pan.
  6. After 2 – 3 minutes; when the cakes are golden, carefully turn over and finish cooking on the other side.
  7. Line a platter with a paper towel to place the polenta cakes on when finished cooking.
  8. Serve with freshly grated Parmesan cheese.
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