Pumpkin Soup

If it ever transitions fully to winter, this is a sure fire soup to warm you up.  It's a "Spiked Pumpkin Soup", but I've never had bourbon in my house when I've decided to make it, so can't speak to the true recipe.  However, by adding more apple cider and cumin, the non-alcoholic version is one of my fav's.

This is also a Cooking Light recipe out of the 2006 annual edition, page 381.

1 cup chopped onion (I use a sweet variety) ~ 1/2 tsp minced fresh ginger (used regular) ~ 1/2 tsp ground cumin (increased to 1 tsp) ~ 2 garlic cloves minced ~ 1.5 cups apple cider (used 1 3/4) ~ 1/3 cup bourbon (omitted) ~ 1/4 cup maple syrup ~ 1 (29 oz) can pumpkin ~ 1 (14 oz) can fat-free, less sodium chicken broth (also used vegetable broth, does change the flavor a bit) ~ 2 cups 2% milk (used 1%) ~ 1 tsp all-purpose flour ~ 1/2 tsp salt ~ 1/4 tsp freshly ground pepper ~ 9 tbsps red-fat sour cream ~ 3 tbsps chopped fresh parsley

1. Heat a large Dutch over over med-high heat.  Coat with cooking spray.  Add onion, ginger, cumin and garlic; saute 5 minutes or until lightly browned.  Stir in cider and next 4 ingredients; bring to a boil, reduce heat and simmer 10 minutes.
2. Place 1/2 pumpkin mixture in a blender; process until smooth.  Pour pureed mixture into large bowl.  Repeat procedure with remaining pumpkin mixture.  Return pureed mixture to pan.  Stir in milk, flour, salt, pepper; cook until thoroughly heated (do not boil), stirring frequently.  Serve with sour cream.  Garnish with parsley.  Yield: 9 servings

I served this on Thanksgiving before my aunt's main course.  It really complimented the rest of the meal.  I'll probably make this for upcoming holiday dinners as well.  It's easy to make and transports well. 

Happy Cooking!  Happy Eating!

Yoyo