zesty pumpkin soup
photograph by Matt Hulsman

Yield: 8 cups.

¼ cup salted butter
1 cup onion, chopped
2 cloves garlic, minced
1 teaspoon ground allspice
2 teaspoons salt
¼ teaspoon ground coriander
⅛ teaspoon cayenne pepper
3 cups chicken broth
1 (16-ounce) can pumpkin
1 cup heavy cream (or whole milk)
Toasted pumpkin seeds (optional)
Sour cream (optional)

Melt butter in a heavy-bottom saucepan. Add onion and sauté for 5 minutes. Stir in garlic, allspice, salt, coriander, and cayenne pepper. Add chicken broth and pumpkin, and cook on medium heat for 20 minutes. Add cream and stir. For a smoother consistency, add soup mixture to blender (in small batches), and blend until smooth. Garnish with toasted pumpkin seeds and sour cream.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.