Pumpkin Cider Soup

A refined soup with the flavors of fall. The cider and spices compliment the sweetness of the pumpkin.


6 to 8 servings (about 10 cups)


3 T. unsalted butter 6 to 8 large Shallots, thinly sliced 1 garlic clove, minced (optional) 3 T. grated fresh ginger root 1 (3 pound) sugar pumpkin, peeled, seeded and cut into 1 inch cubes (6 cups) 1 cup apple cider 8 cups chicken stock 1 cinnamon stick, broken in half 2 whole cloves 3 allspice berries 1 large Turkish bay leaf 1 teaspoon. white peppercorns salt and freshly ground white pepper creme fraiche (optional)

Nutritional information

No nutrition information available


Heat butter in 5-quart heavy pot until frothy. Add shallots, garlic (if using), and ginger, cover, stirring occasionally, cook over moderate heat until shallots are softened (3 to 4 minutes). Add spices, stirring constantly until fragrance is released, a couple of minutes more. Add pumpkin and cider, bring to a boil and boil uncovered, until cider is reduced by half. Stir in stock, 1 teaspoon. of kosher salt, and bring to a boil. Reduce heat and simmer, covered, until pumpkin is very tender, about 20-30 minutes. Cautiously puree the hot pumpkin mixture in a blender, in batches, then force soup through a medium-mesh sieve, discarding solids. Adjust soup for seasonings and desired consistency. Serve soup with 1 T. of creme fraiche and freshly ground white pepper, swirled in each bowl.