Pumpkin Soup

The title of this soup does not do it justice.  It not just your typical pumpkin soup it is AMAZING pumpkin soup and super easy to make.  Elegant, delicious, and simple.

Pumpkin Soup

1 onion, chopped
2 1/2 cups butternut squash, chopped
3 Tbsp olive vegetable or canola oil
1 tsp cinnamon
3/4 tsp nutmeg
6 cups chicken broth
44 oz canned pumpkin puree*
1/4 cup Maple Syrup (Grade A preferred)
1 Tbsp grated ginger**
1/2 - 1 cup heavy cream, or more to taste - start with less and add more
salt and pepper to taste
Pumpkin seeds, optional
Sour Cream, optional

Heat oil and butter over medium heat in a large pot or dutch oven.  Saute onions and butternut squash until the onions and squash have softened but not browned, approximately 7-10 minutes.  Lower the heat and add the pumpkin puree and stir to combine.  Add in the chicken broth, maple syrup, cinnamon, nutmeg, and ginger.  Stir together then raise heat to high and bring to a boil.  Reduce to simmer for approximately 30 minutes, uncovered, stirring occasionally.

When the soup has finished simmering and the squash is fully softened, using an immersion blender blend until smooth.  You can also achieve the smooth texture by using a traditional blender and blending it in batches, but as the soup is very hot, remove the hole cover from the top of the lid and cover the hole and the lid with a towel to allow the steam to escape and the top will not blow off.  Return the blended soup to pot.  Season with salt and pepper and add cream.  Garnish with pumpkin seeds if desired.  Serve with a dollop of sour cream in each individual serving bowl if desired.  Serve hot.

*If you are using a brand such as Libby's that is full of color and flavor 44 oz is sufficient although you can add a bit more if you have any leftover from one of our other pumpkin recipes.  If you are using an organic brand such as Farmer's Market, they tend to have less flavor so add an additional 15 oz can to the soup.  Keep in mind the organic brands also tend to be much lighter in color.

**Grating ginger fresh is always the best option but can be a pain.  Some specialty stores, I know Gelson's Market in California, carries a brand by Christopher Ranch in the produce section.  It is the closest and awesome substitute to fresh ginger that I cannot tell the difference.  They also have organic options as well as other items such as crushed garlic, basil, etc.  They are small jars and need to be refrigerated