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 crème fraîche to complete the effect.
The apple adds sweetness and the cinnamon sticks warmth; if you don’t 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 you’re 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.