So many pumpkins are available right now with Halloween and all the fall tablescapes in full swing … makes it a perfect time to make this delicious soup!
1 tablespoon unsalted butter
1 red onion (peeled, halved and very thinly sliced)
1 29-ounce can pure pumpkin
3 cups rich homemade chicken stock
1 cup heavy whipping cream
1 tablespoon honey
2 teaspoons ground ginger
2 teaspoons ground cardamom
Several grinds of freshly-ground nutmeg
Kosher salt, to taste
Freshly-ground black pepper, to taste
3 tablespoons Amaretto liqueur
Fresh sage leaves, to garnish
Freshly-ground pink and/or white peppercorns, to garnish
Melt butter in a large soup pot over medium-high heat. Sauté onion, just until it starts to soften, then add pumpkin and stock. Lower the heat and simmer gently 10 minutes. Add cream, stir to blend well, and heat mixture through completely. Purée the mixture with a hand immersion blender until smooth, then add honey, ginger, cardamom and nutmeg. Season to taste with salt and pepper, if desired, and stir in Amaretto. Serve hot in warmed soup cups or bowls — or perhaps a hollowed-out pumpkin shell! — garnished with fresh sage leaves and a grind or two of pink or white peppercorns. — Serves 6-8