This hearty soup is an excellent starter for a holiday feast, is a breeze to prepare, and can be made ahead of time for convenience. The bourbon enhances the natural flavor of the pumpkin, and the tartness of crème fraîche is a great compliment. It’s becoming my favorite fall soup!
1 Tbl. butter (salted or unsalted, whatever you prefer)
1 c. chopped onion
1 tsp. minced peeled fresh ginger
½ tsp. ground cumin
2-3 garlic cloves, minced
1 ½ c. apple cider (spiced is best)
1/3 c. bourbon
¼ c. organic maple syrup
45 oz. canned organic pumpkin (equivalent of 3 small cans)
14 oz. fat-free, low sodium vegetable (or chicken) broth
5 oz. plain nonfat Greek-style yogurt
salt and pepper to taste
optional garnish:
9 Tbl. crème fraîche or nonfat sour cream
roasted pepitas (3-4 per serving)
Heat a large Dutch oven over medium-high heat. Melt butter and add onion, ginger, cumin, and garlic; sauté 5 minutes or until lightly browned. Stir in cider, bourbon, maple syrup, pumpkin and broth; bring to a boil. Reduce heat and simmer 10 minutes. Using an immersion blender (or you can pour the mixture into a blender in sections), purée the mixture until smooth. Stir in Greek yogurt, salt, and pepper and cook until thoroughly heated (do not boil), stirring frequently. Garnish with one dollop crème fraîche and sprinkle 3-4 pepitas on top.
From the healthy kitchen of Emily Duval Ledger.