Harvest Love

A short savory dialogue inspired by fall and my belly.

Pumpkin Puree: Maple Syrup?

VT Maple Syrup: yes Pumpkin?

Pumpkin Puree: I love you.

VT Maple Syrup: I know.

I didn’t realize how deep and passionate this relationship was until this afternoon I made pumpkin soup from a cooks illustrated recipe.

My world is now a better place. Thank you Cook’s Illustrated for showing me the light. And to you dear pumpkin and maple, may your love for one another grow more with each glorious fall day that passes.

So you all can appreciate the love I’ve found:

Pumpkin Soup with Toasted Walnuts

Ingredients:

2 tablespoons butter
2 medium leeks, white and pale green parts only, finely chopped
2 medium carrots, finely chopped
1 rib celery, finely chopped
2 garlic cloves, minced
3/4 teaspoon cumin
3/4 teaspoon coriander
1/4 teaspoon nutmeg
3 cups chicken broth, plus extra for thinning
1 – 15 ounce can pure pumpkin puree
1/3 cup maple syrup
1/2 cup whole milk
salt and pepper, to taste
walnuts and blue cheese for garnish

Directions:

Melt the butter in a medium dutch oven pan over medium heat. Add the onion, carrot, and celery and cook until softened, 5-7 minutes. Stir in the garlic, cumin, coriander, and nutmeg. Continue to saute and cook until fragrant, about 1 minute.

Stir in the broth, making sure to scrape up any browned bits from the bottom of the pan. Bring the soup to a boil and cook for about 5 minutes. Stir in the pumpkin and syrup and cook an additional 10 minutes.

Working in batches, if necessary, puree the soup with your brand new fancy shmancy immersion blender (thank you Costco and mom) until smooth in the dutch oven.

Stir in the milk and and additional broth to adjust the soup’s consistency (I didn’t have to add any extra liquid). Season to taste with salt and pepper (I didn’t need these either) and heat gently over low heat until hot. Garnish individual bowls with walnuts and blue cheese.

To toast the walnuts: toss them with a bit of olive oil and saute in a small pan or toast in the toaster oven for 3-5 minutes, or until fragrant.

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