Still have some pumpkin left over? Even if you don’t, you’ll want to procure some in order to make this tasty soup. You can serve it prior to opening up the Turkey Day buffet, or to accompany leftovers in the days following.
And in the spirit of leftovers, enjoy it with a glass of leftover wine – white or red. This recipe makes 4 to 6 servings.
* 2 tablespoons unsalted butter
* 1 medium onion, minced
* 2 medium garlic cloves, minced
* 1/2 teaspoon ground cumin
* 1/2 teaspoon coriander
* 1/4 teaspoon ground nutmeg
* 3 cups low-sodium chicken broth
* 2 cups water
* 15-oz. can pure pumpkin (not pumpkin pie filling)
* 1/4-cup maple syrup
* 1/2-cup half-and-half
* Salt and ground black pepper
1. Melt butter in a large Dutch oven over medium heat. Add onion and cook until softened (about 5-7 minutes). Stir in garlic, cumin, coriander and nutmeg, and cook until fragrant (about 30 seconds).
2. Stir in broth, water, pumpkin and maple syrup, scraping up any brown bits, and bring to a boil. Reduce to a simmer and cook until flavors have melded (about 15 minutes).
3. Working in batches, puree soup until smooth (1-2 minutes). Return soup to a clean pot. Stir in half-and-half. Heat soup gently over low heat until hot. Season with salt and pepper to taste.