Go Back
Smoky Pumpkin Soup with Nut Cream
Smoky Pumpkin Soup with Nut Cream
Print Recipe Smoky Pumpkin Soup with Nut Cream
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Course: Comfort

Ingredients

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

Instructions

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.

Nut Cream

  • In a blender or food processor, purée the pine nuts with the almond milk until thick and creamy. It doesn't have to be smooth--the bits of nut will add to the texture of the soup.