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Photo by: Joseph De Leo
A great soup for fall--almost a subtle take on pumpkin pie--this combines the deep flavor of yams with the lighter vegetable taste of pumpkin. It has a burnished orange color, and the subtle hint of cinnamon is reinforced by a spicy crème fraîche garnish.
For the spiced crème fraîche:
Combine the crème fraîche, cloves, ginger, and cinnamon in a small bowl, beat until the mixture forms stiff peaks, and reserve.
For the soup:
In the pot, the stock should cover the vegetables by about 1½ inches. Yams thicken the soup (pumpkin alone wouldn’t do it) and no other thickener is needed.
Place the yams and pumpkin in a large pot over medium-high heat, cover with 8 cups of the chicken stock, and bring to a boil. Reduce the heat to medium, cover, and simmer until tender, about 45 minutes.
Pour the cooked vegetables and stock into a food processor or blender and puree until it has the consistency of heavy cream. Strain through a fine strainer and return to the saucepan. Add the spices, heated crème fraîche, and additional stock if needed to thin. Season with salt and pepper and serve immediately, garnished with a dollop of spiced crème fraîche.
Make with all yams and no pumpkin or all or part butternut squash.
Delete the crème fraîche for a less rich soup.
Order of preparation:
• Prepare the soup.
• Prepare the spiced crème fraîche.
• Crème fraîche can be refrigerated up to 10 days, or substitute a good-quality purchased crème fraîche.
• The spiced crème fraîche can be refrigerated up to 24 hours.
• The soup can be refrigerated up to 3 days; do not freeze.
Nutrients per serving (% daily value)
Nutritional information includes 1 teaspoon of added salt, but does not include CrÃ¨me FraÃ®che or Chicken Stock. For nutritional information on CrÃ¨me FraÃ®che or Chicken Stock, please follow the links above.