It’s that time of year, everything is coming up pumpkin! As the days start to get chillier, cosy up with this pumpkin soup from our friends at St.Anne’s Spa in Grafton, Ontario.
INGREDIENTS
• 2 finely diced white onions
• 1 finely diced carrot
• 3 finely diced celery stalks
• 1 medium sized pumpkin, skinned and cut into small cubes, roughly 1/4 inch
• 2L vegetable or chicken stock
• 1/4 tsp. cinnamon
• 1/4 tsp. nutmeg
• 1/2 cup brown sugar
• 1/4 cup vegetable oil
• Salt and pepper to taste
METHOD
Pre-heat a soup pot or rondeau on medium heat for roughly 3-4 minutes. Add vegetable oil and let it heat up for about 10 seconds. Add onions first and saute for 30 seconds. Next, add carrots, celery, pumpkin and spices and sauté for about 4-6 minutes or until translucent. Add brown sugar and saute for another 1 minute. Add your choice of chicken stock or vegetable and bring to a boil, then reduce the heat to a low simmer for about 60-90 minutes which reduces the stock and intensifies the flavour. Use an immersion hand blender to puree the soup to a smooth consistency. Taste and adjust the seasoning if necessary. Enjoy!
CHEF’S TIP
Whip 35% cream with a little maple syrup and garnish the soup with a small dollop of it to give a silky smooth light maple aroma to your soup.