Updated: Sep 24, 2020
From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!
Just the treat to have while you wait for the superhero of pumpkin patch fame to fly in and drop off toys to all the sincere believers on Halloween night.
Great Pumpkin Soup
Makes 4 to 6 servings
3 tablespoons butter, divided
1/3 cup raw pepitas (pumpkin seeds)
1/2 cup roughly chopped red onion
3 ribs celery, roughly chopped
3 medium carrots, roughly chopped
3 cloves garlic, whole
1 teaspoon ground coriander
1 teaspoon ground cumin
1/2 teaspoon cayenne
1 can (16 ounces) pumpkin purée (not pie mix)
2 cups vegetable broth
1 baking potato, peeled and cubed (do this at last minute so potato doesn't turn brown)
1/2 cup heavy cream
2 teaspoons lemon juice
In soup pot, melt 1 tablespoon butter over medium-high heat, add pepitas, a pinch of salt and sauté till one or two start to pop, about 5 minutes. Set aside.
In same pot, melt 2 tablespoons butter over medium-high heat, add onion, celery, carrots, garlic, cook three minutes till softened, add coriander, cumin, cayenne, and cook another two minutes. Add pumpkin, vegetable broth, potato, 1 teaspoon salt, bring to boil, then reduce heat and simmer, partially covered, for 35 minutes.
Let soup cool for 10 minutes.
Purée using immersion blender. Or use a blender or food processor but do it in batches and be careful with the hot liquid!
Reheat soup slowly, adding cream & lemon juice. Serve right away garnished with the pepitas.