Pumpkin Potato Soup

Pumpkin Potato Soup

• • 1 tablespoon olive oil

  • 1 medium or 2 small shallots, minced

  • 1 garlic clove, minced

  • 4 small red potatoes, diced

  • 3 cups chicken broth

  • 1/2 teaspoon cinnamon

  • 1/2 teaspoon ginger

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon cloves

  • 1/4 teaspoon dried orange peel

  • 1 can (14 ounces) canned pumpkin

  • 1 can (12 ounces) evaporated milk

  • 1 tablespoon molasses

  • salt and pepper

  • 1 tablespoon apple cider vinegar

Heat the olive oil in a stock pot over medium heat. Add the shallot and cook for 2-3 minutes until softened. Add the garlic, potatoes, chicken broth, cinnamon, ginger, nutmeg, cloves and orange peel. Bring to a boil over medium heat and simmer until the potatoes are softened, about 15-20 minutes.

Add the pumpkin, evaporated milk and molasses, then season to taste with salt and pepper. Simmer over medium low (don't boil) for 10-15 minutes, until the flavors have married. If desired, puree with an immersion blender, or leave the potatoes chunky. Just before serving, stir in the apple cider vinegar.

Garnish with slices of tart green apple and a drizzle of cream.

Yields 4 servings.

Recipe from Curly Girl Kitchen