Hillman Pumpkin Soup
Recipe by Laurence Hillman.
- 4 tbsp butter (unsalted)
- 2 tsp minced garlic
- 2 medium yellow onions, chopped
- 1/4 tsp chili powder
- 2 tsp curry powder
- 1/2 tsp ground coriander
- 3 (15 oz) cans 100 percent pumpkin purée
- 5 cups chicken broth
- 2 cups milk
- 1/2 cup real maple syrup
- 1/2 cup heavy cream
- 1/2 cup chopped walnuts, toasted in oven
- 1/2 cup grated sharp cheddar cheese
Melt butter in a large saucepan over medium-high heat. Add onions, garlic and stir often until onions are translucent.
Add spices and stir another few minutes
Add pumpkin purée and chicken broth. Make sure it mixes well. Bring to a boil, reduce heat and simmer for 10 to 15 minutes.
Transfer soup to a blender or food processor. You can do this in batches. Blend until smooth. Return soup to saucepan.
With the soup on low heat, add maple syrup and mix. While stirring, slowly add milk, then cream. Taste, and add a little salt if necessary.
Serve in individual bowls. Sprinkle the top of each with toasted walnuts and grated cheddar cheese.