11th-Hour Harvest Pumpkin Soup

2 tablespoons unsalted butter

1 onion, minced

2 garlic cloves, minced

½ teaspoon ground cumin

½ teaspoon ground coriander

¼ teaspoon ground nutmeg

3 cups vegetable broth, plus extra as needed

2 cups water

1 (15-ounce) can unsweetened pumpkin puree

¼ cup maple syrup

½ cup half-and-half

Salt and pepper

Melt butter in Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic, cumin, coriander, and nutmeg and cook until fragrant, about 30 seconds.

Stir in broth, water, pumpkin, and maple syrup, scraping up any browned bits, and bring to boil. Reduce to simmer and cook until flavors have melded, about 15 minutes.

Working in batches, process soup in blender until smooth, 1 to 2 minutes. Return pureed soup to clean pot and stir in half-and-half; adjust consistency with additional broth as needed. Heat soup gently over low heat until hot (do not boil). Season with salt and pepper to taste, and serve.

Serves 4 to 6

Nutrition information per serving: 198 calories; 86 calories from fat; 10 g fat (6 g saturated; 0 g trans fats); 26 mg cholesterol; 417 mg sodium; 27 g carbohydrate; 4 g fiber; 18 g sugar; 3 g protein.

America's Test Kitchen