This sweet, savoury soup, warmed with pumpkin pie spice, could also be made with cubed winter squash—acorn, butternut, hubbard, kabocha, or bagged cubed squash from the freezer. Add it to the pot and cook until tender enough to puree. It’s also delicious with an added apple or pear, peeled, cored, cubed and simmered until soft enough to puree right into the soup. If you’re using fresh squash, rinse and toss the seeds in oil and toast until crisp, then use as a garnish. By Julie Van Rosendaal
In a large saucepan, heat the oil and butter over medium-high heat.
Add the onion, celery and carrot and cook for 6-8 minutes, or until softened.
Stir in the stock, pumpkin puree, thyme, and salt and pepper.
Bring to a simmer, reduce the heat and cook for 20 minutes, until the vegetables are very soft.
Cool slightly, then add the cream and puree with a hand-held immersion blender (right in the pot), or transfer to a blender to puree in batches.
If you’re making it a day ahead, let the soup cool and refrigerate until you’re ready for it. If you like, garnish with a swirl of sour cream or yogurt.