I think this is the absolute easiest soup to make, it requires so few ingredients, takes no time to cook and it is delightful. It requires a lot of tasting, which makes me feel like a real chef! I have make this when I have opened canned pumpkin for something else (like my honey cake).
My first Rosh Hashanna featured this soup!
Serves 8 prep time: NONE! cook time: 15min
1 can pure pumpkin puree or approx 2 cups homemade
4 or more cups of vegetable broth (to desired consistency, I often use up to 6 cups)
3 tbsp maple syrup (adjust to taste)
1/2 tsp ginger,
1/4 tsp allspice
a dash of nutmeg or add a tbsp of pumpkin pie spice mix instead of all spices.
optional: dehydrated onion, or fresh onion. parsley as garnish
about 1/4 cup Tofffuti Sour Supreme (or regular sour cream)
if using fresh onion chop very finely and saute in a little oil until soft and transparent.
add all the pumpkin and vegetable broth and dehydrated onion flakes if using that in a large pot, whisk together over medium heat. add more broth until the consistency is smooth and not too thick. add maple syrup and spices, (sometimes I make this only with nutmeg) and bring to a gentle boil (do not let it get to a rolling boil) reduce heat to low and allow to simmer 5-10min. Serve with 1-2 tbsp of sour cream, garnish with some flat leaf parsley.
Happy Pumpkins for a fun “holiday” of giving and receiving candy. In religious communities there may be a lot of debate and disagreement about such a day, but my sweet children dressed as a Brave princess and a fireman are anything but violent, pagan or inappropriate. I have no problem with the day as long as it is just about having fun, enjoying some fall produce and maybe a little (or a lot) of sugary treats.
As for the soup: My kids enjoy the sour cream part, they do not really like creamy soups, but they enjoy mixing the sour cream into the soup and will eat a decent amount just because of this novelty. Since this is not a meal soup I have no problems with this and it allows them to experiment a bit.