You can always tell when Fall is here - there are pumpkin spice offerings everywhere, and some really weird ones, too: Pumpkin Spice kitty litter, Pumpkin Spice Chicken sausage, Pumpkin Spice Mac & Cheese and many even weirder. And while none of these appeal to me, there’s a place for spiced pumpkin. Here’s one savory and one sweet.
INGREDIENTS
3 tablespoons unsalted butter
2 medium yellow onions, halved and thinly sliced (or 4 leeks)
2 large apples, peeled and diced
2 tablespoons coarsely chopped sage
2 tablespoons maple syrup
1/4 cup dark molasses
4 garlic cloves, coarsely chopped
½ cup fresh apple cider (or
¾ cup apple juice)
3 cups low-sodium chicken or vegetable broth, plus more as needed1 can full fat coconut milk
2 (15-ounce) cans pumpkin purée (not pumpkin pie
filling), or 3 cups homemade pumpkin purée
1 teaspoon mild curry powder (I used Vadouvan)
½ teaspoon ground nutmeg, plus more for serving
Pinch of ground cloves
1½ teaspoons kosher salt, plus more as needed
½ teaspoon black pepper, plus more as needed
2 cups heavy cream
2 pinches saffron
1/4 cup sugar
METHOD
First, dissolve the saffron in the cream and leave in the fridge until we’re ready for it.
In a large Dutch oven or other heavy-bottomed pot, melt the butter over medium heat. Add the onions/leeks, apples and sage 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, molasses 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, coconut milk, 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. Season with salt and pepper to taste and add more broth if the soup is too thick.
In a stand mixer, place the sugar and saffron cream, and whip until soft peaks form. Top the soup with a dollop.
After dinner, try this cocktail:
INGREDIENTS
1 oz coffee liqueur, e.g. Kahlua
1 oz vodka
½ teaspoon Pumpkin Pie Spice
2 oz heavy cream
Ice cubes
Bits of brickle (in the baking aisle)
1/4 cup sugar
1/2 teaspoon Pumpkin Pie Spice
METHOD
In a small dish, mix the brickle, 1/4 cup sugar and 1/2 teaspoon spice. Set aside.
In a shaker, mix the coffee liqueur, vodka, pumpkin pie spice, heavy cream, and ice cubes.
Shake together for about 10 seconds.
Moisten the top of the glass with a wet paper towel and dip into the dish of sugar. Turn upright and pour the shaker contents into a glass.
Happy Fall, y’all.
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