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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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I DO love my maple and pumpkin together! The two flavors blend so well. The creamy orange color of this soup says autumn , but good anytime of the year by substituting canned pumpkin! Ingredients:
2 tablespoons vegetable oil |
1/2 large red onion, chopped |
1 -2 garlic clove, minced |
1/2 medium pie pumpkin, peeled and diced |
3/4 cup marsala wine |
4 cups vegetable broth |
4 cups chicken broth |
cinnamon, to taste |
nutmeg, to taste |
salt and pepper, to taste |
1 cup heavy cream |
1 cup real maple syrup |
Directions:
1. Heat oil in a soup pot over medium heat.
2. Add onion and garlic; cook, stirring often for 5 minutes.
3. Add pumpkin and cook, stirring often, for 5 minutes.
4. Add wine and simmer until reduced by half.
5. Add vegetable and chicken broth; cook until reduced by half.
6. (At this point, pumpkin should be soft - if not, continue cooking until soft.).
7. Puree soup in a food processor or blender.
8. Return soup to pot.
9. Season with cinnamon, nutmeg, salt and pepper.
10. Stir in cream and maple syrup.
11. Reheat, if necessary, and serve.
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