I woke up this morning with a craving for something pumpkin. I spent the morning making pumpkin muffins and pumpkin soup.
I had a box of Trader Joe's Pumpkin Bread mix. As I was dutifully folding the mix into the liquid ingredients with a rubber spatula as the directions told me to do, it dawned on me the muffins weren't gluten-free. I've found that I feel better avoiding wheat. Whether it is the gluten that bothers me or possibly all the modifications that have been done to wheat over the years, I don't know - and it's a different blog topic anyway. As long as I had gotten this far, I might as well finish making the muffins. My husband will eat them, and I can always take some over to the neighbors.
I jotted down this recipe for Pumpkin Soup, probably sometime in October, but never got around to making it. Today was the day. I don't know who to credit for the recipe but I'm sure it came from a magazine or newspaper insert.
2 TBSP butter
½ tsp ground cumin
½ tsp pumpkin spice
¼ tsp nutmeg
1 15oz can of pumpkin puree (not pumpkin pie filling)
32 oz vegetable broth
¼ cup pure maple syrup
⅓ cup sour cream
Melt the butter in a sauce pan over medium-low heat. Add the spices and stir for about 1 minute. Add the pumpkin puree and the vegetable broth and keep stirring/whisking. Heat to almost boiling. Add the maple syrup and stir to combine. Continue stirring for about 1 minute. Taste. This is where I added salt and pepper. Taste again and add more if necessary. Remove from heat and stir in sour cream.
That is the recipe as I wrote it down. It is a sweet cream soup. Husband wasn't impressed but I liked it enough to do it again with a few changes. I would probably use chicken broth instead, just to up the protein content a bit. I would also use more cumin, and possibly a little chili powder. I like "stuff" in my soup, so I would probably saute some onions, celery and carrots, maybe even a little sweet potato in a separate pan. I would add this to the soup after I added the syrup. And instead of stirring in the sour cream to the whole pot, I would add dollops to each serving dish.
I wonder if they still are serving pumpkin spice lattes at Starbucks? Hmmmmmmmmmmmm.