Pumpkin Cheddar Cheese Soup
This is a great thing to make once October rolls around every year. It’s simply the best fall-in-a-bowl you can get!
This recipe comes from The Hopvine, a fantastic little pub in Seattle, and is the creation of chef Michael Congdon. This seasonal offering always goes quickly.
Ingredients
- 1/4 teaspoon cloves
- 2 teaspoons coriander seeds
- 2 teaspoons cumin seeds
- 2 teaspoons red chile powder
- 1 teaspoon ground cinnamon
- 1 teaspoon garlic powder
- 1/4 teaspoon freshly grated nutmeg
- 4 cups vegetable stock
- 2 cups heavy cream
- 32 ounces pureed pumpkin (I like to roast my own and pass it through a food mill, but canned works just as well in this recipe– just don’t get the pie filling)
- 1/2 cup pure maple syrup
- Salt to taste
- Grated cheddar cheese, croutons, fresh parsley or cilantro for garnish
Directions
Place the dry spices in a small preheated skillet and toast to bring out the flavors. Once toasted, allow to cool and grind together into a powder. Blend with the red chile, cinnamon, garlic, and nutmeg and set aside.
Pour the stock and the cream into a large soup pot. Cover and heat until steaming.
In a mixing bowl, combine pumpkin, maple syrup, 1 teaspoon salt and the spices and mix well. Add in small batches to the steaming stock and cream mixture, whisking well after each addition to ensure the soup is well blended. Once done, cover and allow to simmer until the soup thickens.
Garnish with cheese, croutons, fresh herbs or toasted walnuts.
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