This is coming a little bit later in the season than I thought it would, since I am usually craving this soup (and pumpkin pancakes!) on the very first day of Fall, if not before. I was craving these things back then for sure, but Safeway (among other grocers) was holding out on me.
The first time I went hunting pumpkin, I had no idea it would be a problem. It’s canned, it shouldn’t be seasonal, right? And it’s not even high pie baking time so it shouldn’t be sold out. Pumpkin pancakes here I come.
Except! No pumpkin for youuuu. Every grocery trip to the store for the last few weeks of September and the first couple of October, I would walk slowly down the baking aisle, willing the pumpkin to be there. I never stopped being angry to find pumpkin pie mix there every single time. I don’t want your stinkin pie mix, with your stinkin spices and your stinkin cane syrup! Pure, unadulterated pumpkin puree, and nothing less would I have.
Much hair pulling was done, until finally last weekend, it appeared. And now, thank goodness, we get to eat this soup, and Fall is allowed to continue.
Harvest Pumpkin Soup (of unknown origin, though I suspect Martha)
- 2 T. unsalted butter (this time I used about 1 T. smart balance, worked fine)
- 1 medium onion, minced (no need to mince, chopping to smallish pieces will do)
- 2 medium garlic cloves, minced/pressed
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/4 tsp nutmeg
- 3 c. broth, plus more as needed (I used about 1.5 c. homemade vegetable broth, plus a can of 98% fat free, reduced sodium chicken broth, plus water to fill to 3 cups)
- 2 c. water
- 1 can (29oz) pumpkin puree (I recall the original recipe said one 14- or 15-oz can – depends on your preference, but using just one little can of pumpkin makes a very thin soup. I like mine pretty thick, so I do 1 big can or 2 little cans)
- 1/4 c. pure maple syrup
- 1/2 c. half and half (I used lowfat plain yogurt this time – I can’t tell how it affects flavor but the soup is delicious so, I think it worked)
- salt & pepper to taste (I don’t add salt, just a lot of freshly cracked pepper)
Melt butter in a large dutch oven over medium heat. Add onion, cook till softened, 5 – 7 mins, then stir in garlic and spices and cook ~ 30 seconds.
Stir in broth, water, pumpkin and maple. Bring to a boil and then simmer ~ 15 mins.
Puree in batches, OR if you have a sweet immersion blender (thanks MIL!), go to town.
Add half and half or yogurt or whatever, stirring till blended. Serve hot, preferably in a pretty bowl!
Still trying to think of a great complementary food item to eat with this soup. Grilled cheese? Something in that family? Any ideas?