The trick to velvety pumpkin soup
This velvety pumpkin soup is surprisingly easy and fast — thanks to canned pumpkin.
We started by creating a deeply flavourful base by softening onion and then adding cumin, coriander and nutmeg, which gave us a warm-spiced flavour. Maple syrup was the ideal sweetener, adding depth and enhancing the nuttiness of the soup without overwhelming it with sweetness.
A combination of vegetable broth and water gave the soup a subtle savoury backbone, and just a half cup of half-and-half gave us an ideal creamy texture. Simmering the pumpkin in the flavourful liquid allowed the flavours to meld and cooked off the tinny flavour of the canned pumpkin.
11th Hour Harvest Pumpkin Soup
Makes 4 to 6 servings
2 tablespoons unsalted butter 1 onion, minced
2 garlic cloves, minced 1⁄2 teaspoon ground cumin 1⁄2 tsp ground coriander
1⁄4 tsp ground nutmeg
3 cups vegetable broth, plus extra as needed
2 cups water
1 (15-ounce) can unsweetened pumpkin purée 1⁄4 cup maple syrup 1⁄2 cup half-and-half
Salt and pepper
Start to finish: 45 minutes Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about five 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 flavours have melded, about 15 minutes.
Working in batches, process soup in blender until smooth, one to two minutes. Return puréed soup to clean pot and stir in halfand-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, and serve.
Per serving: 198 calories (43 per cent from fat); 10 grams fat (6 g saturated); 26 milligrams cholesterol; 417 mg sodium; 27 g carbohydrate; 4 g fibre; 18 g sugar; 3 g protein.