We can all come up with lots of things to do with leftover turkey, but what about that extra can of pumpkin that you didn't use for the pie? Here's a simple recipe that will warm you up and satisfy your craving for something warm, spicy, and savory that you can make in a jiffy for a quick supper tonight after being on your feet in the kitchen all day yesterday. Keep in mind that this soup is rich and meant to enjoy in small portions, not large bowls, although you may find it hard to resist. :-)
Enjoy!
Perfect Pumpkin Soup
1 Tbsp olive or coconut oil
1 small onion, sliced
2 cloves garlic - chopped or grated
1 Tbsp grated fresh ginger
1 Tbsp ground coriander seed
1 tsp ground cinnamon
1/4 tsp ground nutmeg
pinch cayenne pepper
1/2 cup dry white wine
1 can (15 oz) pumpkin puree
2 cups chicken or vegetable broth
1 cup half-and-half or cream
Directions:
- In a large soup pot, combine oil and onion over medium heat and cook until soft.
- Add the garlic and ginger and cook, stirring, for 1 minute, then add the other spices, and stir together.
- Pour in the wine, and stir, cooking for 1 minute.
- Add the pumpkin puree and broth, stir and cook until heated through, about 4 or 5 minutes.
- To make soup smooth, remove from heat and let cool slightly, then pour into food processor. Blend until smooth, then return to pot. (Or use a stick blender if you have one.)
- Put soup pot on low heat and bring back up to hot, but do not boil.
- Remove from heat and pour in half-and-half, stir, and taste for salt and other seasonings and add more if desired. You may also add a touch of sugar if you like to bring up the sweetness level. Cover and let stand 5 minutes so flavors blend well.
- Serve warm with garnishes like roasted pumpkin seeds, crispy bacon crumbles, a dollop of yogurt or sour cream, and chives or parsley.
- You can easily double or triple this recipe for a larger crowd. You will need to process it in several batches in the food processor if you do.
