Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 cup yellow onion (slices, or coarsely chopped)
  • 2 15-ounce cans pumpkin puree (or when measured, 3 cups)
  • 1 cup water
  • 1 cup apple cider
  • 1 ½ tablespoons maple syrup
  • 1 teaspoon ras el hanout spice (or pumpkin pie spice)
  • 1/2 teaspoon kosher salt
  • 1/2 cup Half & Half milk

Instruction

  • Warm the olive oil in a heavy bottomed pot over medium heat, and add the onion. Cover the pot and sweat the onion until very tender, 5 - 10 minutes.
  • Add the pumpkin puree and the remaining ingredients except for the Half & Half. Simmer on low for 10 minutes.
  • Use an immersible blender to blend the onions into the soup, or use a large blender or food processor and puree . If you use a blender or food processor, pour the soup back into the same pot to keep warm after it's puréed.
  • Heat up the Half & Half without bringing it a boil. I use the microwave oven. Pour into a small mixing bowl and beat it with an immersible blender (or hand held mixer) until it becomes super-frothy.
  • Pour the soup into bowls (or large coffee cups for fun) and top with the frothy milk.