Pumpkin and Yam Soup with Spiced Crème Fraîche

Recipe by: Debra Ponzek | from French Food, American Accent

Cookstr

Course: Appetizer, Main Course

Total Time: Under 2 Hours

Skill Level: Moderate

Cost: Inexpensive

pumpkin-and-yam-soup-with-spiced-cregraveme-fraicircche

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.

Yield: Makes 3 quarts, or 12 servings

INGREDIENTS

For the spiced crème fraîche:

½ cup Crème Fraîche
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
1/8 teaspoon ground cinnamon

For the soup:

1½ pounds yams (about 3 medium), peeled and cut into 1½-inch cubes
1¾ pounds peeled pumpkin, cut into 1½-inch cubes
8 cups Chicken Stock or low-salt canned chicken broth, plus an extra 2 cups, if needed
¼ teaspoon ground cinnamon
¼ teaspoon grated nutmeg
1½ cups crème fraîche or heavy cream, heated to just below boiling
Kosher salt and freshly ground black pepper

Directions

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.

Variations:

Make with all yams and no pumpkin or all or part butternut squash.

Delete the crème fraîche for a less rich soup.

Notes

Order of preparation:

• Prepare the soup.

• Prepare the spiced crème fraîche.

Make-ahead notes:

• 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.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

Nutritional information includes 1 teaspoon of added salt, but does not include Crème Fraîche or Chicken Stock. For nutritional information on Crème Fraîche or Chicken Stock, please follow the links above.

Calories 84kcal (4%)

Calcium 24mg (2%)

Vitamin C 15mg (26%)

Vitamin A 245mcg RAE (8%)

Potassium 680mg

Magnesium 20mg

Protein 2g

Sugar 1g

Fiber 3g

Total Carbohydrate 20g

Cholesterol 0mg (0%)

Sodium 200mg (8%)