A new take on pumpkin

A new take on pumpkin

Pumpkin Soup with Maple Syrup Caramelized Croutons

30 mL (2 tbsp) butter
30 mL (2 tbsp) olive oil
3 medium onions finely chopped
15 mL (1 tbsp) ground cumin
1.35 kg (3 lbs) sweet pumpkin
(peeled, seeded and coarsely chopped)
2 apples, medium (peeled, cored and coarsely chopped)
950 mL (4 cups) chicken stock
salt and freshly ground pepper to taste

Heat the butter and oil in a heavy stockpot.  Gently sauté the onion and cumin over low heat until onion softens (about 30 minutes).  When the onions are tender, add the pumpkin and apple.  Add the stock, making sure it covers the pumpkin and simmer over low heat until the pumpkin is tender (about 25 - 30 minutes).

Strain the soup, reserving the liquid and purée the solids in a food processor.  Add some of the reserved liquid and purée again.  Return this mixture and any remaining liquid to the pot.  (You can also use a hand held blender to avoid transferring liquids).  Season with salt and pepper, heat through and serve right away.  Garnish with croutons.

To make croutons, cut a 1/2 loaf of ciabatta bread into 1/2 inch (1.2 cm cubes).  Melt 1/3 cup (80 mL) butter in a large skillet.  Blend in 1/4 cup (60 mL) maple syrup and add the bread cubes.  Sauté over medium heat and toss until brown.

Recipe and photograph from Double Dishing, published by Whitecap Books.  Photography by Magella Photographics.