Spiced Pumpkin Soup


I’m trying to remember if I’ve ever made pumpkin soup before… the short answer is no. The reason..? It never occurred to me to make it from canned pumpkin.
 
This is where the roasted pumpkin of a recent post comes in. Other than really wanting to make pumpkin scones, which I have made with canned pumpkin, I really wanted to try my hand at pumpkin soup. Why?? Why not?? I LOVE SOUP.
 

I love making soup. I love eating soup. Mom was the master of soups…. everything from the world’s best chicken noodle (she smartly kept the noodles separate!!) to her unparalleled barszcz (that’s Polish borscht… mmmmmm) to this amazing soup of potato, yellow wax bean, with beaten egg marbled throughout. Still trying to recreate that one!! Soup brings back many fond memories. Soup is nourishment. Soup is comfort.
 
During these days of late fall with winter fast approaching, soups are one of my fave go-to, comfort foods. I find it astonishing really, that with simply a few ingredients, some know how and some patience, you can make something so satisfying and nourishing, with so little. Have you seen my post on the world’s simplest yet tastiest Carrot Soup… OK, so I do apologize for the title. While it is a very accurate description, it was not appropriately labeled. Sigh. On the other hand, I’ve received a lot of feedback on not only how easy the recipe was, but how tasty. So… I rest my case on the virtues of soup.
 
Even though the season for the orang-iest of gourds has passed, you could also make this recipe with one of the many winter squashes, such as butternut.
 

Spiced Pumpkin Soup

This ended up being of the tastiest soups I’ve ever made! The texture was smooth and silky, and the taste of the pumpkin was oh so fresh, and mildly earthy and like many soups, tasted even better the next day. I’ve also frozen some, to pull out and enjoy on a cold winter’s day. Ahhhhh. Soup. This makes 4 servings.
 
Ingredients:
1 tbsp extra virgin olive oil
1/2 medium onion, cut into small dice
1 large clove garlic, minced
1 tsp ground coriander
1/2 tsp ground cumin
2 1/2 cups roasted/cooked pumpkin
1/2 apple (I used mac) peeled and cut into small dice
4 cups chicken/vegetable stock (use water if you have no stock)
2 bay leaves
1/2 tsp Kosher salt
1/4 tsp fresh ground pepper
 
Preparation:
In a large pot or dutch oven, heat the oil over medium high; add the onion and cook about 5 minutes, until translucent. Add the garlic, coriander and cumin, and sauté until fragrant, about 2 minutes.
 
Turn the heat up high and add the pumpkin, apple, stock, bay leaves, salt & pepper – bring to a boil, then lower heat to a simmer; cover and cook for about 15 minutes, until all is tender.
 
Remove from heat and taste for seasoning; add more salt & pepper if needed. Remove bay leaves and purée using an immersion blender (or do in batches in a blender).
 
If you want to add some richness, finish with a 1/4 cup of cream – although this step is not necessary. Serve in pretty bowls or plates. You could garnish with a swirl of sour cream or yogurt, some spiced nuts or simply a drizzle of good extra virgin olive oil.