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Adapted from Williams-Sonoma

I love the pepitas as a snack; next time I’d double, no quadruple, the recipe. This is a quick and easy soup. I slow cooked it in the crock pot just because it was Sunday and I could head to soccer and come home to the house filled with the smell of pumpkin.

pumpkin soup shootersWhat you need:

  • 1 15-oz can pumpkin puree
  • 2 c vegetable broth
  • 1/4 c dry white wine
  • 1 tsp smoked Spanish paprika, divided
  • 1/2 tsp cayenne pepper, divided
  • 1 tbs butter or non-dairy butter
  • 2 tbs maple syrup (preferable grade b)
  • 1/4 c pepitas
  • 2 sm shallots, chopped
  • 1 celery stalk, chopped
  • 1 garlic clove, finely chopped
  • 1/3 c heavy cream*
  • 1 tbs Devo Olive Oil Cinnamon Pear Balsamic
  • Freshly ground sea salt and black pepper, to taste

*if you’d like to make a vegan option, try my pumpkin tofu crème fraîche

What you do:

  • Combine 1/2 tsp paprika,  1/4 tsp cayenne and salt in sm bowl.
  • Melt 1 tbs butter in nonstick sauté pan over med-high heat.
  • Add 1 tbs syrup.
  • Bring to boil, whisking to mix.
  • Add pepitos, stir to coat and cook until liquid is almost evaporated, 1 to 2 min.
  • Add to spice mixture and toss to coat pepitas evenly; set aside.
  • In a large heavy pot melt remaining 1 tbs butter over med heat.
  • Add shallots and celery; sauté until softened and beginning to caramelize, about 5 minutes.
  • Add garlic, remaining paprika and cayenne and cook until fragrant, about 1 min.
  • Add wine, increase heat and bring to boil.
  • Cook until reduced to half, about 2 minutes.
  • Add veggie broth, pumpkin and 1 tbs syrup.
  • Whisk to mix and bring to simmer.
  • Reduce the heat to low, cover partially and simmer gently to blend the flavors, about 10 minutes.*
  • Adjust seasonings as needed: more cayenne, salt, etc.
  • Whisk, cover and simmer for 10 min.
  • Using immersion blender (or processor or blender) pulse until vegetables are pureed.
  • In mixer, beat cream and balsamic until it forms soft peaks.
  • Ladle soup into individual bowls and add a dollop of cream.
  • Garnish with pepitas.

*At this point I put the mixture in my slow cooker on “keep warm” temp; I let it sit for a few hours, continued with the usual autumn Sunday routine and came home to a house filled with the smell of warmed pumpkin.