Distinctly Montana Magazine

SOUP The vegetable most often identified with this time of year is, of course, the pumpkin. I've got a soup that'll elevate any late fall or winter meal because it has both savory and sweet elements and, with a little extra flourish, you can make a spectacular presentation, too. I am grateful to my unknown friends in the canned vegetable business who save me both time and effort with canned pumpkin. It's important that you not confuse canned pumpkin with canned pumpkin pie filling. The former is unsea- soned and the latter contains sugar and spices that won't make a very good soup. To add extra body to the soup, I use one Russet potato, peeled and cut into cubes. Once the potato cubes are fork tender, I puree the entire mixture, us- ing either an immersion blender or carefully ladling the soup into a blender. If you're using the blender method, then I caution you to puree in small (2-cup) batches, as hot liquids expand and your soup may end up on the ceiling rather than in bowls on your dinner table. The flourish I mentioned earlier comes in two forms. First, I use spiced and roasted pumpkin seeds. They'll float nicely on top of the soup. I also use slightly thickened heavy cream in a squeeze bottle, making zig-zags across the surface of the soup. INGREDIENTS 2 Tbsp. olive oil 1 large onion, coarsely chopped 3 garlic cloves, minced 1 1/2 tsp. ground cumin 1 1/2 tsp. ground coriander 1/2 tsp. cayenne 1 28 oz. can solid-pack pumpkin 1 14-1/2 oz. can chicken broth 1 large Russet potato, peeled and cut into 1-inch dice 1 Tbsp. sugar 1 1/2 tsp. salt 1/2 tsp. coarsely ground black pepper 1/3 cup heavy cream, slightly thickened 1/2 cup pumpkin seeds, spiced and roasted METHOD In 6-quart saucepan or soup pot, heat oil over medium heat until hot. Add onion, and cook 15 to 20 minutes until tender and golden, stirring occasionally. Add garlic, cumin, coriander and cayenne and cook another minute. Stir in pumpkin, chicken broth, potato cubes, sugar, salt and pepper and 6 cups of hot water. Heat to boiling, reduce heat to medium low and let simmer for 20 minutes or until potato cubes are fork tender. Remove pot from heat. Use a stick blender to puree the mixture until very smooth, or carefully ladle mixture into a blender in 2 cup amounts and cautiously blend as hot liquids tend to expand and splash up. Pour blended soup into a large bowl. Reheat over medium heat until hot. Serve with slightly thickened heavy cream and toasted, spiced pumpkin seeds. Terri Kinnee, DDS Larchmont Bldg, 3020 South Reserve, Suite B Missoula, MT 59801 Phone: 406-541-3585 www.missoulageneraldentistry.com email:Drkinnee@missoulageneraldentistry.com www.distinctlymontana.com 41 • Fillings / Restorations • Dentures • Dental Sealants • Dental Implants • Bridges • Tooth Extractions • Non-Surgical Root Canal • Crowns • Gum Disease Laser Therapy • Offer Care Credit • Provider for Allegiant Insurance creating beautiful smiles that last a lifetime

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