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.
- 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.