I adore a warming bowl of pumpkin soup on a chilly October day although I usually go the curry route, I recently had a bowl simmered with cinnamon sticks and nutmeg a divine combination that resulted in essentially a slice of warm pumpkin pie in a bowl. Try topping it with a dollop of crme frache to complete the effect.
The apple adds sweetness and the cinnamon sticks warmth; if you dont have cinnamon sticks, add a teaspoon of ground cinnamon instead. If you want to start with whole pumpkin or butternut, or other winter squash peel, dice and roast it, drizzled with oil, until soft. Or if youre in a hurry, add cubed pumpkin directly to the pot and simmer until soft enough to puree with the hand-held blender.
This is wonderfully sippable served warm in your to-go coffee mug.
Pumpkin Pie Soup
1 Tbsp. butter
1 Tbsp. canola or vegetable oil
1 small onion, chopped
2 tsp. grated fresh ginger
1 19 oz (540 mL) can pumpkin puree
1 tart apple, peeled, cored and chopped
1 L chicken or vegetable stock
2 cinnamon sticks
1/2 tsp. powdered ginger
1/4 tsp. grated nutmeg
1/4 tsp. grated allspice
1/4 tsp. salt
1/2 cup half & half or heavy cream
In a small pot, heat the butter and oil over medium-high heat and saute the onion for 4-5 minutes, until soft. Add the ginger and cook for another minute. Add the pumpkin, apple, stock, cinnamon sticks, ginger, nutmeg, allspice and salt and bring to a simmer. Cook for 20-30 minutes, until slightly thickened.
Remove from heat, remove the cinnamon sticks, add the cream and puree with a hand-held immersion blender until smooth. (Alternatively puree in batches in a blender.) Serve hot.
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