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This recipe transforms canned pumpkin purée into a deliciously aromatic and creamy soup that can be served as a cold-weather lunch or as a sophisticated first dish. The inclusion of fresh rosemary, garlic, caramelised onions, and curry powder puts this soup squarely in the savoury camp, even though the combination of pumpkin and fall spices could easily lean towards dessert. Finally, replace the butter with olive oil, the heavy cream with full-fat coconut milk, and the chicken broth with veggie broth to make this recipe vegan. Consider roasting your own sweet pumpkin for this recipe, if time and availability permit: The soup's flavour will be richer and more nuanced. (see what I do💜).
INGREDIENTS
INGREDIENTS
Yield:6 servings
3tablespoons unsalted butter
2medium yellow onions, halved and thinly sliced
2tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2tablespoons maple syrup
4garlic cloves, coarsely chopped
½cup fresh apple cider (or ¾ cup apple juice)
4cups low-sodium chicken or vegetable broth, plus more as needed
2(15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1teaspoon mild curry powder
½teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1½teaspoons kosher salt, plus more as needed
½teaspoon black pepper, plus more as needed
⅓cup heavy cream, plus more for serving
FOR THE FRIED SAGE TOPPING (OPTIONAL)
2tablespoons unsalted butter
12fresh sage leaves
PREPARATION
PREPARATION
Step 1
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.
Step 2
Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
Step 3
Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.
Step 4
Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.
Step 5
To make the optional fried sage topping, melt the butter in a small or medium skillet set over medium-high heat. Add the sage leaves and fry until just crisp, 1 to 2 minutes. Using a slotted spoon or a fork, transfer the sage leaves to a paper towel-lined plate, reserving the butter left behind in the pan.
Step 6
To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
TIP
To make your own pumpkin purée, heat oven to 425 degrees. Trim the stem from a 4- to 5-pound sugar or “pie” pumpkin, then cut the pumpkin in half through the stem. Scoop out the pulp and seeds and discard. (Or rinse and dry the seeds, drizzle with olive oil, sprinkle with salt, and roast on a sheet pan in 375-degree oven for 10 to 15 minutes.) Carefully slice the pumpkin into 1½-inch-thick wedges. Place the wedges on a sheet pan lined with parchment paper, drizzle generously with olive oil and sprinkle with salt. Roast for 35 to 40 minutes, flipping halfway through, until the pumpkin flesh is very tender when pierced with a fork. Set aside until cool enough to handle, then spoon the flesh into a large bowl, discarding the skins. Mash with a fork until mostly smooth. –
ARINA HERNY WILLIAM
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