This silky, slightly sweet soup is a fitting starter for various holiday entrées, including roast turkey, ham, or pork tenderloin. Bourbon enhances the natural sweetness of the pumpkin.
1 cup chopped onion
1/2 teaspoon minced peeled fresh ginger
1/2 teaspoon ground cumin
2 garlic cloves, minced
1 1/2 cups apple cider
1/3 cup bourbon
1/4 cup maple syrup
1 (29-ounce) can pumpkin
1 (14-ounce) can fat-free, less-sodium chicken broth
2 cups 2% reduced-fat milk
1 teaspoon all-purpose flour
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
9 tablespoons reduced-fat sour cream
3 tablespoons chopped fresh parsley (optional)
How to Make It
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion, ginger, cumin, and garlic cloves; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, syrup, pumpkin, and broth; bring to a boil. Reduce heat, and simmer 10 minutes.
Place half of pumpkin mixture in a blender; process until smooth. Pour pureed mixture into a large bowl. Repeat process with remaining pumpkin mixture. Return pureed mixture to pan. Stir in milk, flour, salt, and pepper; cook until thoroughly heated (do not boil), stirring frequently. Serve with sour cream. Garnish with parsley, if desired.
I'm not sure what others did with the recipe, but as written, I found this AH-mazing! It is DELICIOUS! I eat "clean" so all my ingredients were fresh - 3.5 cups fresh pumpkin puree in place of the canned, pure maple syrup (rather than one made with HFCS), and all natural, no preservatives/no added sweeteners apple cider. Perhaps added sugars and poor ingredients were the culprit in making it too sweet for the above reviewer. I eyeballed the onion and the ginger, so it's likely I used more than what was called for.
With modifications described below it was good - left it a bit chunky and also added minced jalapeno peppers for a bit of fire - fresh grated asiago on top and served with fruited autumn pork tenderloin and a fresh spinach salad and fresh bread for an easy sunday dinner with family.
I understand the criticisms of this recipe and here are my suggestions.
1) Use double onions
2) Use triple garlic
3) Add a third cup of lite salt soy sauce
4) If you like some texture in the soup w/the onions then don't bother blending.
5) Expect to accompany the soup w/say bread and melted cheese or something like that.
This soup is very simple to put together and definitely has a Holiday feel to it. I did find it a little sweet unmodified. The ease of the recipe makes it reliable in a Holiday time crunch and while it may not be the show stopper of the Holiday dinner, it is still a good soup and would be fine on a Holiday table or just as something a little special for lunch in the Fall.
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