Harvest Pumpkin Soup

This could be considered the “low carb” version of the classic hot dog.  My daughter wanted her hot dog wrapped in a piece of bologna.  Gag me!  But she ate every last bit of it.  I was afraid no one would believe me and took a photo.  You know… for when she gets married and we pull out all the embarrassing photos 🙂

This recipe is America’s Test Kitchen – one of the go to places for good recipes.  I like making a big bowl of soup because it is so easy to heat or freeze and goes well with sandwiches or a slice of bread or just an apple.  Pumped with lots of vitamin A – there is an entire can of pumpkin in this soup with just enough spices in the background to bring out the flavor without being overwhelming.  If trying to do a fancy or fun meal, try it in real pumpkin bowls!  But prep the bowls first, this soup only takes  a few minutes to whip together.

There is coriander in this recipe (sorry Bryn! :-))and I know that is a rare spice sometimes.  I use this spice all the time to make tacos, so you could just increase your cumin a little bit and omit the coriander or save the rest for Taco Tuesday.

Harvest Pumpkin Soup
serves 4-6

2 Tb. butter
1 onion, minced
2 garlic cloves, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp ground nutmeg
3 cups chicken broth
2 cups water
15 ounces pureed pumpkin (one regular can)
1/4 cup maple syrup (or pancake syrup, or sugar free pancake syrup)
1/2 cup half and half

1.  In a dutch oven, melt the butter over medium heat.  Add in your onion and cook 5-7 minutes.
2.  Add the spices and stir for 30 seconds.
3.  Add the broth, water, pumpkin, maple syrup.  Simmer 15 minutes.
4.  Add half and half.  Turn the heat to low and heat through.  Add salt and pepper to taste.

Recipe from America’s Test Kitchen