Pumpkin Soup

Pumpkin Soup

David Venable

'Tis the season for pumpkin everything! This creamy soup will satisfy your craving for the classic fall flavor.

Prep Time: 10 Minutes

Serves: 4–6

Ingredients

  • 1 Tbsp olive oil
  • 2 large shallots, chopped
  • 1 tsp minced garlic
  • 3 granny smith apples, peeled, cored, and large diced
  • 1 29-oz can pumpkin puree
  • 6 cups chicken or vegetable stock
  • 3 sage leaves
  • 1/4 tsp ground cinnamon
  • 1/4 cup maple syrup
  • 1 tsp salt
  • 1/2 cup heavy cream
  • Toasted pumpkin seed for garnish

Preparation

In a 4–5 quart pot, heat the oil on medium heat.

Add the shallots and garlic. Sauté for a few minutes, then add the apples, pumpkin puree, stock, sage, cinnamon, maple syrup, and salt. Bring up to a simmer until the apples are soft.

Working in batches, carefully place the liquid into a blender and run until smooth.

Place the soup into another pot for reheating, then add the cream and stir into the soup.

Reheat and garnish with pumpkin seeds.

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