On a snowy day, there’s no better way to warm up than with a bowl of chef-in-residence Bobby Flay’s pumpkin soup. Note: Different brands of pumpkin purée often have different water content—you might need to add a bit more purée or stock to get your desired consistency.
Get the recipe for Pumpkin Soup with Pomegranate Crème Fraîche:
Sign up now to order groceries online with Misfits Market!
Print
Pumpkin Soup with Pomegranate Crème Fraîche
Ingredients
Scale
- 2 tablespoons neutral oil, such as avocado oil
- 1 large yellow onion, finely diced
- 1 cup dry white wine, such as sauvignon blanc
- 4 cups unsweetened pumpkin purée
- 1 teaspoon cinnamon
- ½ teaspoon allspice
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- 4 cups vegetable stock
- ¼ cup honey
- 1 teaspoon chipotle purée
- 1 cup crème fraîche, divided
- Kosher salt and freshly ground black pepper
- ½ cup pomegranate seeds, for garnish
- ½ cup lightly crushed blue corn tortilla chips, for garnish
- 2 tablespoons chopped chives, for garnish
- 2 tablespoons pomegranate molasses
Instructions
- Heat the oil in a large saucepan over medium heat. Add the onions and cook, stirring occasionally, until soft, about 3 minutes. Add the wine and cook until completely reduced. Add the pumpkin purée, the spices, and 3 cups of stock and whisk together to combine. Stir in the honey and the chipotle. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
- Working in batches, purée the soup in a blender and return it back to the pot. Cook the soup for an additional 10 minutes, adding the additional cup of stock if the soup is too thick. Add ½ cup crème fraîche and whisk thoroughly to combine. Season with salt and pepper.
- Ladle soup into bowls, garnish with a dollop of the pomegranate crème fraîche, pomegranate seeds, crushed blue corn chips, and chives.
- For the pomegranate crème fraîche: Add the remaining ½ cup crème fraîche, pomegranate molasses, salt and pepper to a bowl, swirl to combine, and set aside.
Hungry for more? Try these other soup recipes:
