Roxy's Kitchen: Creamy Pumpkin Soup

With Thanksgiving just around the corner, I've been testing out a few seasonal recipes to see which ones will make the cut! I came across this Creamy Pumpkin Soup recipe on the NY Times Cooking and it just looked so decadent, cozy & savory that I had to give it a try. Let's just say that it will definitely be on our table come Thanksgiving and may even stay in our meal rotation after the holidays!

I N G R E D I E N T S :

3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced
2 tablespoons coarsely chopped fresh rosemary (or 2 teaspoons dried rosemary)
2 tablespoons maple syrup
4 garlic cloves, coarsely chopped
½ cup fresh apple cider (or 3/4 cup apple juice)
4 cups low-sodium chicken broth, plus more as needed
2 (15-ounce) cans pumpkin purée (not pumpkin pie filling), or 3 cups homemade pumpkin purée (see Tip)
1 teaspoon mild curry powder
½ teaspoon ground nutmeg, plus more for serving
 Pinch of ground cloves
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon black pepper, plus more as needed
 cup heavy cream, plus more for serving

    P R E P A R A T I O N :
    In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions and rosemary and cook, stirring occasionally, until the onions are lightly caramelized, about 15 to 20 minutes. If the onions begin browning too quickly, turn the heat to low.

    Add the maple syrup and garlic and cook, stirring occasionally, until the onions have darkened in color, 3 to 5 minutes. Add the cider and cook, scraping up any bits from the bottom of the pan, until the liquid is reduced by about half.
    Add the broth, pumpkin purée, curry powder, nutmeg, cloves, salt and pepper, stir to combine, and bring to a boil. Turn the heat to medium-low and cook at a full simmer for 10 minutes, stirring occasionally and scraping the bottom of the pot to prevent scorching.

    Working in batches, purée the soup in a blender or food processor and return to the pot (or use an immersion blender). Bring back to a simmer over medium heat, then turn off the heat and stir in the cream. Season with salt and pepper to taste and add more broth if the soup is too thick.

    To serve, spoon the soup into individual bowls. Top each serving with 2 fried sage leaves and a drizzle of the reserved butter (if using), or a swirl of cream and pinch of nutmeg. Serve hot.
      Courtesy of the NY Times Cooking

      Chinese Fruit Tablecloth

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