Foodie Friday:: Pumpkin Soup

The last harvest always sneaks up on me. But, here we are again! Grab a pumpkin (or any winter squash), cut it in to quarters, scoop out the seeds and bake it skin side down at 350* for about 45 minutes. Peel the skin off and process the flesh with a tiny splash of water. Then use your homemade pumpkin puree to make the pumpkin soup below. Or, freeze it for later.  This recipe is adapted from one I found on pinterest. Enjoy!

Creamy Pumpkin Soup

Ingredients:

1. 2 tablespoons unsalted butter
2. 1 medium onion, minced
3. 2 medium garlic cloves, minced (about 2 tsp)
4. 1/2 teaspoon ground cumin
5. 1/2 teaspoon ground coriander
6. 1/4 teaspoon ground nutmeg
7. 5 cups low-sodium chicken broth, plus extra as needed
8. 2 cups pure pumpkin purée
9. 1/4 cup maple syrup
10. 1/4 cup milk
11. 1/4 cup plain yogurt or sour cream
12. Salt and ground black pepper to taste

1. In a large Dutch oven over medium heat, melt the butter. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, coriander and nutmeg and cook until fragrant, about 30 seconds.
2. Stir in the broth, pumpkin and maple syrup and bring to a boil. Reduce to a simmer and cook for 15 minutes, or until the flavors have melded.
3.  Remove from heat and allow to cool slightly before puréeing the soup with  a stick- blender until smooth, 1 to 2 minutes.Stir in the dairy. (additional broth may be added as necessary to adjust the soup’s consistency) Heat the soup gently over low heat until hot (do not boil). Season with salt and pepper to taste.

Yields: 4 to 6 servings