Smoky Pumpkin Soup with Nut Cream
Smoky Pumpkin Soup with Nut Cream
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 1 hour hour
Smoky Pumpkin Soup
- 3 tablespoons olive oil
- 1 1/2 cups thinly sliced leeks (white and pale green parts only)
- 1 1/2 cups chopped carrot
- 1/2 cup chopped yellow onion
- 4 cloves garlic, chopped
- 4 sprigs fresh thyme
- 1 bay leaf
- 6 1/2 cups chicken stock
- 1 29-ounce can solid-pack pumpkin (not pie filling)
- 2 tablespoons packed dark-brown sugar
- 3/4 teaspoon smoked cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 Nut Cream, for garnish
- 4 sage leaves, for garnish
- 2 Salt and freshly ground black pepper, to taste
- 1 handful of toasted pumpkin seeds for garnish
Nut Cream
- 1 cup almond milk
- 3/4 cup pine nuts
Smoky Pumpkin Soup
In a large, heavy-bottomed stockpot, heat the oil over medium heat.
Add the leek, carrot, onion, garlic, thyme and bay leaf.
Cover and cook, stirring once or twice, until slightly softened and browned, about 10 minutes.
Add the chicken stock, pumpkin, brown sugar, cinnamon, and nutmeg.
Bring to a simmer, then partially cover, lower the heat and cook, stirring occasionally for 30 minutes, allowing flavors to develop.
Remove from the heat and season with salt and pepper, to taste.
Purée the soup (in batches, if necessary) using either a food mill, blender, food processor, or immersion blender.
Adjust seasoning as needed.
Divide soup evenly among 4 bowls and drizzle with the cashew cream.
Sprinkle with sage and toasted pumpkin seeds for garnish.