I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion. -- Henry David Thoreau
I wait all summer for my toes to be cold.
Once those chilly October mornings arrive, requiring me to don fuzzy socks before getting out of bed, I know it's finally, really, truly Autumn and Pumpkin Soup Season.
Bringing up pumpkin soup usually draws one of two responses: either groans of delight from those who've had the pleasure or intrigued (if somewhat wary) looks from the uninitiated. Doesn't matter which--I tempt them all shamelessly, promising a velvety-orange and creamy deliciousness unlike anything they've tasted before.
"Trust me," I say, "You'll like it. People who don't even like pumpkin love this soup. It comes with references." I wheedle and cajole. I'm the used car salesman of soup.
P.S. It really does taste AMAZING, is darn easy to make and can be ready in 25 minutes.
This recipe is the original from Bon Apetit, Oct. 2001. As many of the reviews attest, it is rather bland. Over the years I have adjusted it as follows:
Ingredients
2 15-ounce cans pure pumpkin
4 cups water
1 cup half and half
2-3 garlic cloves, chopped
3/4 cup pure maple syrup, 1-2 tablespoons (set aside)
1 stick salted butter (softened), 2 tablespoons (set aside)
1 teaspoon (to begin with) Chinese five-spice powder (a blend of ground anise, cinnamon, star anise, cloves, and ginger available in the spice section of most supermarkets)
4 ounces fresh shiitake mushrooms, stemmed, sliced
salt & pepper to taste
1 tub marscapone dessert cheese, room temperature
Preparation
Bring first 3 ingredients to simmer in large saucepan over medium-high heat, whisking often. Whisk in syrup, 1 stick of butter, and five-spice powder. Simmer soup 5-10 minutes, whisking often. Season with salt & pepper and more Chinese five-spice & maple syrup as needed. Melt remaining 2 tablespoons butter in heavy medium skillet over medium-high heat. Add mushrooms & garlic; sauté until tender, about 5 minutes. Add mushrooms & garlic to soup and simmer 10 minutes or until slightly thickened, whisking often. While soup is simmering, stir remaining maple syrup and a splash of half & half into marscapone cheese until thoroughly combined. Consistency should liquid enough to drizzle. Divide soup among 6 bowls. In a circular pattern, drizzle each bowl with marscapone; serve immediately.
(Soup can be made 1 day ahead. Chill until cold, then cover and keep chilled. Bring to simmer before serving.)
Ahhhhhh, heavenly! Let me know what you think!
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