Savory Pumpkin Soup

posted in: Food & Wine, Recipes | 0
Savory Pumpkin Soup served at the 2013 Holiday Fare Wine Trail

Best paired with Adam Puchta Traminette

  • ¼ cup butter
  • ¼ cup onion, chopped
  • 1 clove garlic, chopped
  • 1 (14.5 oz) can vegetable broth
  • ½ cup water
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 (15 oz) can pumpkin
  • 1 (15 oz) can sweet potatoes
  • 1½ cups heavy cream
  • ½ tsp dried thyme
  • 1 tsp dried parsley
  • ½ tsp allspice (optional)
  • pinch of paprikapinch or Cajun seasoning
  • pinch of Ground cinnamon,garnish
  • Additional cream, garnish
  • Toasted pumpkin seeds, garnish

Melt butter in a 3-quart saucepan until sizzling. Add onion and garlic; cook over medium heat until onion is softened (2-3 minutes). Add broth, water, salt and pepper; bring to a boil, stirring occasionally. Reduce heat to low; cook for 15 minutes. Stir in pumpkin, sweet potatoes, cream, thyme, parsley, allspice, paprika and Cajun seasoning. Heat through, 5 minutes. For a smooth texture, transfer mixture to a food processor (in batches, if necessary) and process until smooth or mash with a potato masher for a rustic consistency. Return to saucepan. Serve warm. Top with a drizzle of cream, pinch of cinnamon and toasted pumpkin seeds.