Description
This quick and easy soup by Leslie Dabney @thevineyardmomliving is bursting with the fall flavors of pumpkin and cinnamon and the warm cumin and curry spices. Make these savory cornmeal muffins to go with the soup.
Ingredients
Units
Scale
- For the soup
- · 2 tablespoons butter
- · 1/2 yellow onion, chopped
- · 2 cloves garlic, minced
- · 1/4 teaspoon ground ginger
- · 1 tablespoon curry powder
- · 1/4 teaspoon cinnamon
- · 1/4 teaspoon salt
- · 1 can pure pumpkin puree
- · 2 1/2 cups chicken broth
- · 2 bay leaves
- · 1/2 cup half-and-half
- For the gremolata
- · 2 tablespoons pumpkin seeds
- · 1/4 teaspoon cumin
- · 1/2 teaspoon lemon zest
- · 1 tablespoon chopped parsley
Instructions
- To make the gremolata: Place pumpkin seeds in a bowl and sprinkle with cumin. Toss to combine. Place seeds into a dry skillet over medium high heat. Heat for 3 minutes or until fragrant. Place seeds back in the bowl and add lemon zest and parsley. Toss to combine.
- To make the soup: Melt butter in a medium sized pot on medium low heat. Add onion and garlic. Sauté for 2 minutes.
- Add ground ginger, curry powder, cinnamon, and salt. Stir to combine and sauté for another 30 seconds.
- Pour in pumpkin puree and chicken stock. Add bay leaves and stir well to combine. Cover and bring to a boil. Reduce heat and simmer for 5 minutes.
- Remove the lid and discard bay leaves. Turn the heat off and using an immersion blender or a blender, blend soup until smooth. Place soup back on the heat on medium low.
- Add half and half and stir to combine. Bring soup back up to a simmer for 2-3 minutes. Serve in a bowl with a spoonful of the pumpkin seed and parsley gremolata.
Notes
Serve with Goat Cheese and Chive Cornbread Muffins. Recipe here.
Wine pairing suggestions for this autumn meal: 2023 Concannon Reserve Merlot, 2023 Davis Bynum Pinot Noir, or 2024 Sakura Winery Livermore Valley Pinot Grigio
- Category: Soup
