Pumpkin Soup
Sweet and Rich Vermont Maple Pumpkin Soup
This delicious maple pumpkin soup is made with fresh pumpkin but you can substitute canned pumpkin if you like. If you want to use canned pumpkin in this maple pumpkin soup, a 16 oz can equals two cups of fresh pumpkin.
This soup is enriched with Marsala wine, cinnamon, nutmeg and cream, as well as the Vermont maple syrup. Make sure you do use genuine maple syrup. Imitation maple syrup is nowhere near as good and would give this soup an unpleasant, artificial flavor.
If you like a sweet flavor in your pumpkin soup recipes, you will love this maple pumpkin soup. It makes a great supper on a cold night and will definitely warm you up. A lot of people prefer sweet pumpkin soups to savory ones, although the flavor of pumpkin goes with many other ingredients, and this maple pumpkin soup is guaranteed to please your palate with its sophisticated flavor and silky smooth texture.
Maple Pumpkin Soup with Marsala Wine
Ingredients -
3 cloves garlic, minced
½ gallon chicken broth
½ gallon vegetable broth
¼ cup vegetable oil
1 red onion, diced
2 cups Vermont maple syrup
1 pint heavy cream
Cinnamon, nutmeg, salt, and black pepper, to taste
½ bottle marsala wine
Diced flesh from a medium pumpkin
Preparation:
Sauté the garlic and onion in the oil for 5 minutes in a big pot. Add the pumpkin and cook it for 5 minutes.
Add the wine and simmer it until reduced by half.
Add the bouillons and bring the pumpkin soup to a boil, cooking it until it reduces again by half.
Keep cooking until the pumpkin is soft, and then puree the soup in a food processor, adding the nutmeg, cinnamon, salt, and pepper to taste.
Add the cream and maple syrup and reheat the soup.
(Serves 10)
