So, I just made a few quarts of pumpkin puree (see previous post). I guess I need to do something with some of it before I prepare the rest for storage! It’s raining and chilly outside and it’s the first of November. How about a nice soup and a grilled cheese sandwich for dinner? Enjoy!
Pumpkin Soup with Cumin and Ginger
1 t. Olive Oil, extra virgin
1/2 t. White Pepper
1-1/2 t. Cumin Powder
2 Garlic Cloves
½ c. Onion, chopped
1/3 c. Celery, chopped
¼ c. White Wine
2 c. Vegetable Stock
2 c. Pumpkin Puree
1 T. Honey
Pinch of Kosher Salt, to taste
½ c. Half’n’Half
Sour Cream for Garnish
Sauté onions, celery and garlic in olive oil over medium-high heat for a couple of minutes to soften. Add spices and continue until fragrant, about a minute. Add stock and wine. Bring to a boil and then reduce heat and simmer for 10 minutes.
Puree soup base, carefully, with an immersion blender or in a regular blender, with the center of the blender lid removed and a folded kitchen towel to cover the hole.
This prevents pressure build up and painful burns! Add pumpkin puree and honey to the soup base. Season with salt. Bring back to simmer. Just before serving, add half’n’half. Garnish with a small dollop of sour cream on top of the soup.
Pass additional sour cream separately. Offer croutons, if you like. (I tried some roasted pumpkin seeds for garnish, but they got tough and chewy in the soup. They would be good on the side, though!) Serve with a grilled cheese sandwich and you have a bone-warming autumn meal! Enjoy!
Note: Leave out the Half’n’Half and sour cream (and use vegan substitutes, if you like) and go salad instead of grilled cheese and you have a nice vegan meal.