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Recipe: Velvety Pumpkin Soup

  • Daniel J. van Ackere


Monday, October 29, 2018

This soup is surprisingly easy thanks to canned pumpkin. The trick is to create a deeply flavorful base by softening onion and then adding cumin, coriander and nutmeg. Maple syrup adds depth and enhances the nuttiness of the soup without overwhelming it with sweetness.

Be sure to buy pure canned pumpkin, not pumpkin pie filling, which has sugar and spices added. Crumbled blue cheese and toasted, chopped walnuts make nice garnishes to this soup.

Servings: 4-6

Start to finish: 45 minutes

2 tablespoons unsalted butter

1 onion, minced

2 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground nutmeg

3 cups vegetable broth, plus extra as needed

2 cups water

1 (15-ounce) can unsweetened pumpkin puree

¼ cup maple syrup

½ cup half-and-half

Salt and pepper

crumbled blue cheese (optional)

toasted, chopped walnuts (optional)

Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, coriander, and nutmeg and cook until fragrant, about 30 seconds.

Stir in broth, water, pumpkin, and maple syrup, scraping up any browned bits, and bring to boil. Reduce to simmer and cook until flavors have melded, about 15 minutes.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return pureed soup to clean pot and stir in half-and-half; adjust consistency with additional broth as needed. Heat soup gently over low heat until hot (do not boil). Season with salt and pepper to taste, garnish with crumbled blue cheese and toasted, chopped walnuts if desired and serve.