Sweet & Savory Pumpkin Soup

This pumpkin soup has become a holiday tradition.  If we are celebrating anything from October to December, this soup will most likely make an appearance.  And it never gets old!  It has even won over many vegan skeptics – including my step dad!  Most recently, we had it for our Fall Party.  There was a bonfire, Broccoli Crunch, Roasted Potatoes, Honey Glazed Carrots, S’Mores, and – the surprise winner of the night – Salted Caramel Vodka Cider! (I’ll post that recipe later this week :))

Like a lot of the food I make, this is a recipe that is a combination of several different recipes.  This one combines our friend Bryan’s Butternut Squash Soup (spicy and curried!  So amazing!) and a pumpkin soup I found online (more of the sweetness of pumpkin pie).  I love Bryan’s Butternut Squash Soup, but the idea of peeling and cubing a butternut squash on a weeknight always seems like a daunting task.  Using canned pumpkin is hassle-free and tastes delicious.  Also, I found that when I ate Bryan’s soup, it was wonderfully spicy, but I missed some of the sweetness (and vise versa for the pumpkin soup).  So, here it is…

Sweet & Savory Pumpkin Soup

Serves 6-8

 

• 1 glug extra virgin olive oil
• 1 yellow onion, chopped
• 1 clove garlic, minced
• 2 large celery stalks, chopped
• 2 large carrots, chopped
• 1 gala apple, chopped (or honeycrisp)
• 3 T sugar
• ¾ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground nutmeg
• ¼ tsp coriander
• cayenne pepper – add depending on your taste!  I prefer about ¼ tsp + garnish
• ½ tsp salt, or to taste
• 32 oz veggie broth
• 2 15 oz cans pumpkin puree

Heat olive oil in a heavy bottom large stock pot.  Sauté onion, garlic, celery, and carrots until onions are translucent and carrots are soft.  Add apple, sugar, and spices and cook for 2-3 more minutes.  Add veggie broth, and bring to a boil.  Reduce heat and simmer until apple is tender (about 20 minutes).

Stir in pumpkin puree.  Using an immersion blender, blend soup until you get a smooth consistency.  Adjust seasoning to taste.

Since I usually make this for dinner parties, I usually transfer to a slow cooker (for maybe 1-2 hours) to keep warm.  However, you can serve immediately, too.

Serve with a sprinkle of cayenne pepper and crusty bread.  Toasted pecans are also AMAZING!