Friday, October 7, 2011
Easy Pumpkin Soup
Did we all make the showstopping Pumpkin Roulade cake? Yes? Then we all have about half a can of pumpkin puree left over. Hopefully you put it in the fridge in a little tupperware container.
Now, you're going to be super annoyed because this was one of those times I just kept adding a little of this and a little of that, tasting as I went. So my ingredient amounts are sort of approximate. But here's my advice! Taste as you go! Start with a little of everything and give it a taste. I prefer my soup a little on the savory side so my measurements are skewed that way. Does yours taste too sweet? Add more savory spices- salt, garlic and onion powder, another dash of cayenne. Too spicy? Add some more liquid, OJ or chicken stock. Same goes for if you think it's too thick. Want it to taste more like pumpkin pie in a bowl? Add a little sugar, or even brown sugar along with some of the sweet spices- cinnamon, nutmeg, etc.
I didn't strain mine (because I'm lazy) but you can if you want a super smooth texture.
Easy Pumpkin Soup
Yield: 2-3 servings
1/4 cup onion, diced
1/4 cup apple, diced
1/4 cup carrot, diced
1/2 cup pumpkin puree (about 3/4 cup)
1/4 cup orange juice
3/4-1 cup chicken stock
1/4 tsp cayenne pepper
1/4 tsp ground ginger
1/2 tsp onion powder
3/4 tsp garlic powder
1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 tsp salt
1/4 tsp freshly ground pepper
2 Tbsp cream (optional)
Optional garnishes: sour cream or creme fraiche; chives/green onion; orange zest
1. Place a medium pot over medium high heat. Add enough olive oil to just coat the bottom. Add the onion, apple, and carrots. Cook, stirring occasionally, until tender. Add a pinch of salt and pepper.
2. Add the pumpkin puree, orange juice, and chicken stock and reduce heat to medium. Bring to a simmer.
3. Add spices. Blend the soup with an immersion/stick blender, or transfer it to a blender or food processor. When smooth, strain soup through a fine mesh strainer (optional) and return to the pot. If necessary, add more liquid to achieve desired texture. Taste and adjust seasonings.
4. Add cream (if using). Serve soup warm with optional garnishes or by itself with some crusty bread.