I love the way the changing of the seasons opens up a whole new arena of styles, activities, and of course, tastes! I love fall with its leaves changing color as the air gets crisp and cool. But the way this particular season informs my table gets me particularly excited!
With the onset of the slightly colder weather I have been longing for cozy soups, flavorful stews and scrumptious baked treats! That’s why I’m bringing you this delicious and slightly addicting recipe for pumpkin soup. This soup is incredibly delicious and well, also happens to be featured in my new cookbook “Culinary Adventures in Germany” on iBooks, but that’s a story for a different day! Cooking should always involve enjoying the process, so grab the wine key, uncork your favorite Cabernet and get cooking, and remember—-the wine you drink while cooking doesn’t count! Ha!
Recipe for Kurbis Suppe (German Pumpkin Soup)
1 tablespoon olive oil
1 onion, peeled and chopped
1/2 teaspoon fresh minced ginger 1/2 teaspoon ground cumin
1/4 teaspoon fresh nutmeg
pinch of cinnamon
3 cloves garlic
1/2 teaspoon salt
1/2 teaspoon fresh thyme
1 cup apple cider
1/3 cup dark rum
1/4 cup maple syrup
29 oz. can pumpkin
1 1/2 cups chicken broth
Sauté onions in olive oil until golden brown. Add ginger, cumin, nutmeg, cinnamon, garlic, salt and thyme. Saute 5 minutes, stir in cider, rum, maple syrup, pumpkin and broth.
Bring to a boil, reduce heat and simmer 15 minutes, keeping an eye on it so it does not burn on the bottom.
Turn off heat and puree with an immersion blender. If you feel the soup is too thick, add more broth to make it the desired consistency. Whisk milk and flour until smooth, then whisk into soup to give it that velvety, smooth texture. Add more salt if desired.
Serve soup with some roasted pumpkin seeds and thyme leaves, if desired.
Note: This soup tends to “bubble up” a lot, make sure you wear an apron, control the heat and keep an eye on it…we don’t want pumpkin soup all over your kitchen!! Makes 4 servings