Pumpkin Soup
Ingredients
- 4 tbs unsalted butter
- 1 cup onion, chopped
- 3 cloves garlic, finely chopped
- 1½ tsp kosher salt
- ⅛ tsp crushed red pepper flakes
- ⅛ tsp ground coriander
- ⅛ tsp nutmeg
- ⅛ tsp allspice
- ⅛ tsp cinnamon
- 3 cups chicken stock, preferably homemade
- 1 15 oz can of pure pumpkin puree (not pie filling)
- 1½ cups half and half
- 4 tbs pure maple syrup
- 2 tbs medium-dry sherry wine
Instructions
- Melt the butter in a medium soup pot over medium -low heat until melted. Add the onions and allow them to cook for about 5 minutes until they are translucent. Add the garlic, spices and cook for about one minute. Add the chicken broth, bring to a boil, reduce the heat and allow the mixture to simmer for about 20 minutes.
- Stir in the pumpkin and the half and half and continue cooking for about another 5 minutes.
- Remove from heat. Using an emersion blender puree the soup until smooth. If you choose to use a regular blender, allow the soup to cool slightly then fill the blender no more than a third of the way before turning it on.
- Stir in the Sherry wine and maple syrup and adjust the seasonings to taste.