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Pumpkin soup

Time 1 hour 20 minutes
Yields Serves 10
Pumpkin soup
1

Saute the garlic and onions in the butter over low heat until translucent, about 10 minutes. Add the carrots and cook another 10 minutes.

2

Add the chicken stock, pumpkin, syrup, cloves, cinnamon, cumin and salt. Cover and simmer for 40 minutes, until the flavors combine and the carrots are very tender.

3

Remove the soup from the heat and puree in batches, using an immersion or regular blender. Add one-half cup cream and blend until combined.

4

Whip the remaining cream with the sage and spoon a dollop onto each serving as garnish with the toasted pepitas.

Soup can be made, covered and chilled until needed.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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