Chef notes
Whet everyone's appetite before the big feast with a little shot of pumpkin soup. This soup can be made 48 hours in advance and stored covered in refrigerator. Just reheat over low heat, adding a bit more stock or water if needed, if too thick.
A way to save money on spices is to just buy a jar of pumpkin pie spice (which is a combination of all the spices needed in the soup).
Ingredients
- 2 15-ounce cans pumpkin puree (not flavored pie filling), about 3½ cups
- 3 to 4½ cups low sodium vegetable or chicken stock or broth
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons honey
- 1 tablespoon chipotle in adobo puree
- 1/2 cup crème fraîche or sour cream
- Salt and freshly ground pepper
- 1/3 cup toasted pumpkin seeds
- 1/4 cup finely chopped fresh chives
Preparation
Put the pumpkin puree in a large saucepan, whisk in 2 cups of the stock and bring to a simmer. Add the cinnamon, ginger, allspice, nutmeg and honey. Cook for 15 to 20 minutes. Add more stock if the soup is too thick. Remove from the heat and whisk in the crème fraiche and season with salt and pepper to taste.
Transfer the soup to a pitcher or measuring glass and fill 3-ounce glasses 7/8 full, top with a small dollop of the cinnamon fraîche, some of the pumpkin seeds and chives. Place shot glasses on a platter and set out for people to help themselves.
