After looking for that "perfect" pumpkin soup recipe, I stumbled upon this one adapted from the Mesa Grill Cookbook by Bobby Flay. My lonely fairytale pumpkin sat idly by while I cooked and created without it. As luck would have it, my pantry produced the exact ingredients I needed to make this version of Fall goodness.
So, with the help from Mr Flay and a few minor changes I came up with the best pumpkin soup I've had in a long time. What's nice about it is that you can literally "throw" it together in a matter of minutes. This would make an excellent start to your holiday meal because you can make it, refrigerate and reheat it a day or two later. And it will be better leftover!
Ingredients:
4 cups chicken broth
3 cups pumpkin puree
2 tsp ground cinnamon
1 tsp ginger
1/2 tsp allspice
1/4 tsp fresh nutmeg, grated
2 TBSP honey
3 Tbsp maple syrup
1 tsp minced chipotle pepper in adobe (canned)
1/2 cup fat free half & half (you have to cut back somewhere)
salt and pepper to taste
garnish with rosemary, garlic flavored rustic croutons and a little parmesan cheese.
In a large pot, boil the broth. Add the pumpkin and the rest of the ingredients except for the half and half and the garnish. Reduce the heat to a simmer and continue to cook for about 30 minutes. During the last 5 minutes, stir in the half and half. Then garnish and serve. Serves at least 4 adults.
Another one to try....soup time!
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