Add Event My Events Log In

Upcoming Events

    We see you appreciate a good vintage. But there comes a time to try something new. Click here to head over to the redesigned It's where you'll find all of our latest work. And plenty of the good ol' stuff, too, looking better than ever.

    Eat & Swig

    North End Café Shares Recipe for Pumpkin-Jalapeno Soup with Chili-Cranberry Relish
    Print this page

    This season, between Thanksgiving and Christmas, the creative food on offer in Louisville restaurants and at holiday parties is some of the best you’ll find all year. Local favorite The North End Café, with its two locations, carries the focus on local produce and fresh ingredients from its Simpsonville garden from summer through autumn and winter with creations like this spicy comfort food – a pumpkin soup with pepper accents and festive tart cranberries. It all comes together quickly, once you’ve prepped your ingredients, for a hearty main dish or paired with a grilled cheese sandwich to dip.

    If this has you salivating for a trip to The North End Café, the restaurant currently has a wonderful Groupon on offer, for tapas, entrees and desserts for two or four diners. You may want to check it out.

    For Pumpkin-Jalapeno Soup

    2 TBSP butter

    2 ribs celery, chopped

    2 cloves garlic, minced

    1 medium onion, chopped

    2 TBSP chili powder

    4 jalapenos, deseeded and chopped

    1 TBSP smoked paprika

    Pinch of ground cloves, pinch of ground nutmeg, pinch of brown sugar or splash of maple syrup

    1 TBSP Chalula or hot sauce of choice

    1 can cooked pumpkin (28 oz)

    4 cups vegetable or chicken stock

    2 cups heavy cream

    2 tsp salt/ 1/2 tsp black pepper

    Saute celery, onion, garlic and jalapeno in butter until soft. Add chili powder, paprika, cloves, nutmeg and salt and pepper. Add pumpkin puree and stock. Stir in cream and pinch of brown sugar or maple syrup. Cool, then puree in blender. Reheat, adjust seasonings to taste. Garnish with cranberry, chili relish and chili powder.

    For Chili-Cranberry Relish

    2 cups dried cranberries, soak in 1 cup water for 15 minutes, drain water and pulse in food processor till minced

    1/4 cup diced red onion

    2 TBSP chili powder

    1/4 cup extra virgin olive oil

    1/4 tsp salt

    1/4 cup chopped cilantro

    Combine all, use as garnish for soup.

    Photo: North End Cafe

    Kachina Shaw's picture

    About Kachina Shaw

    A transplanted Hawkeye, I've now lived in Louisville longer than any other city. Can't live without: my husband and fur babies, coal-black coffee, peanut M&Ms, sunflowers, monthly vacations, books, walking paths, massage and a big purse.

    More from author:

    Share On: