This soup is wonderful in both its brothy and creamy versions, and it contains pumpkin, cinnamon, and pumpkin seeds—three great superfoods. The brothy version is quick and perfect for weeknight comfort. The creamy version adds another level of flavor and involves an immersion blender and a little more time and effort. This soup also allows me to take advantage of all of those delicious local apple ciders available at this time of year.
Brothy Version:
Prep Time: 20 minutes
Serves: 4
1 tablespoon olive oil
3 cups apple cider
1 tablespoon or about 1" peeled fresh ginger, whole or sliced
1 cinnamon stick
2 black peppercorns
2 cloves
One 14 and 1/2 ounce can pumpkin (sweet potato or even frozen butternut squash would also work here)
Salt and pepper to taste
Pumpkin seeds (pepitas) for garnish
1.Optional: Place ginger, cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth to make removal easier later
2. In a three quart saucepan, Simmer cider, ginger, cinnamon stick, peppercorns, and cloves for 10–15 minutes. Remove spices.
3. Stir in Pumpkin until it dissolves into soup. Salt and pepper to taste, and garnish with optional pumpkin seeds.
Creamy Version:
Prep Time: 35–40 minutes
Serves: 4
1. In three-quart saucepan, sauté 1 small onion (diced) with 1 T olive oil and pinch salt until soft (5–10 min)
2. Optional: place cinnamon stick, peppercorns, and cloves in a teabag or cheesecloth to make removal easier later
3. Add 1 and 1/2 to 2 cups cider, ginger, and spices. Simmer 10–15 minutes. Remove spices.
4. Add (optional) 1/2 cups silken tofu for a hit of protein. Puree with immersion blender. Salt and pepper to taste, and garnish with pumpkin seeds.
