Recipe: Harvest pumpkin soup

This soup recipe is sure to warm anyone up when the air turns crisp.

Ingredients

•2 tbsp unsalted butter

•1 medium onion, minced

•2 medium garlic cloves, minced or pressed through a garlic press (about 2 tsp)



•½ tsp ground cumin

•½ tsp ground coriander

•¼ tsp ground nutmeg

•3 cups low-sodium chicken broth, plus extra as needed

•2 cups water

•1 (15-oz) can pure pumpkin (not pumpkin-pie filling)

•¼ cup maple syrup

•½ cup half-and-half

•Salt and ground black pepper


RECIPE: Maple-pumpkin oat muffins recipe
SWEET: Pumpkin rice pudding recipe



Directions

Melt the butter in a large Dutch oven over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Stir in the garlic, cumin, coriander and nutmeg and cook until fragrant, about 30 seconds.

Stir in the broth, water, pumpkin and maple syrup, scraping up any browned bits, and bring to a boil. Reduce to a simmer and cook until the flavors have melded, about 15 minutes.

Working in batches, purée the soup until smooth, 1 to 2 minutes. Return the soup to a clean pot. Stir in the half-and-half and additional broth as needed to adjust the soup's consistency. Heat the soup gently over low heat until hot (do not boil). Season with salt and pepper to taste and serve.