Ingredients :
- 2 tablespoons butter
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground nutmeg
- 3 cups chicken broth or vegetable broth
- 1 can pumpkin purée
- 1/4 cup maple syrup
- Salt and freshly ground black pepper
- 1/2 cup half-and-half plus more for drizzling
- 1/3 cup fresh sage leaves for garnish, optional
- Garlic toast for serving
Directions :
- In a Dutch oven or large pot over medium heat, melt butter. Add onion and cook until softened and translucent, about 5 minutes, stirring occasionally. Add garlic, cumin, coriander, and nutmeg, and cook until fragrant, about 30 seconds.
- Stir in chicken broth, pumpkin pureé, and maple syrup, scraping browned bits from the bottom of the pan. Bring to a boil. Reduce heat and simmer 15 minutes.
- Working in batches, transfer the mixture to a blender or food processor and puree until smooth. Or, use an immersion blender in the pot. Return the soup to the pot over medium-low heat and stir in half-and-half. Return to a simmer.
- Season to taste with salt and pepper (I like ½ teaspoon salt and ¼ teaspoon pepper). Adjust consistency by adding additional broth, if needed. Garnish individual portions with a drizzle of half-and-half and fresh sage leaves. Serve with garlic toast, if desired.
