Pumpkin Soup

Name: Pumpkin Soup
Yield: Serves 8
Ingredients: 2 (15-ounce) cans pumpkin puree, not flavored pie filling (about 3 1/2 cups); 3 to 4 1/2 cups vegetable stock or chicken stock, homemade (page 241 or 240) or store-bought, as needed; 1 teaspoon ground cinnamon; 1/2 teaspoon ground Mexican cinnamon (canela) or additional ground cinnamon; 1/2 teaspoon ground allspice; 1/2 teaspoon ground cloves; 3 tablespoons honey; 1 tablespoon pure maple syrup; 1/4 cup crème fraîche or sour cream; Kosher salt and freshly ground black pepper; Cranberry-Maple Crème Fraîche (recipe follows); 1/3 cup pumpkin seeds, toasted (see page 250); 1/4 cup finely chopped fresh chives; 2 cups cranberry juice; 2 tablespoons pure maple syrup; 1/4 teaspoon maple extract; 1 cup crème fraîche or sour cream; Kosher salt; (makes about 1 1/4 cups)

December 14, 2011

All of the best flavors of an American Thanksgiving are featured in this fall soup. The benefit of using vegetable stock is twofold: most important to me is taste—vegetable stock, as opposed to rich chicken stock, melds seamlessly with the pumpkin, thinning its body without competing with the flavor. It also means that this soup is a perfect option for vegetarian guests. Trust me; everyone at the table with be happy with this tasty offering.

Recipe notes

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