Pumpkin Soup with Cilantro/Coriander

This past weekend we were having a couple over for dinner, and the meal had to be heavy on the vegetable and fruit side, as the guest is a Personal Trainer. The first course was Pumpkin Soup and the rest of the dinner will be coming later this week. This Pumpkin Soup, I was inspired to make after a weekend in Paris. It most definitely will become apart of my soup repertoire, such a perfect mixture of different flavors and crunch.

1 Can of Pumpkin Puree

1 Yellow Onion Medium in Size Chopped

2 Small Shallots Chopped

4  Cloves of Garlic Chopped

2 Celery Stalks Chopped

3 Tablespoons of Butter

1 Tablespoon of Olive Oil

2 Sprigs of fresh Thyme

3/4 Cup of White Wine

1/2 Cup of Milk

1/2 Cup of Cream

2 1/2 Cups of Chicken Stalk

1/3 Cup of Chopped Cilantro

Salt and Pepper to taste

Zest from 1 Orange

Optional Toasted Hazelnuts (chopped not too finely), Croutons or Roasted Corn

In a medium sized saucepan heat the oil and melt the butter, add the onions, celery, shallots, garlic and thyme. Saute for for 4-5 minutes, then add the white wine followed by the pumpkin puree and mix together. Add the remaining liquids and cook for 15- 20 minutes on low heat. Add the Cilantro and continue to cook for 1-2 minutes. Remove from heat and place in a blender. (Now I did not put through a strainer after blending, I think it would have been a little nicer had I.  Honestly, I  just didn’t feel like adding that step or cleaning the extra utensils.) Return the  soup to the pan. When ready to serve place a little orange zest on the bottom of each bowl before serving. Optional to add a few chopped hazelnuts. Top the soup with a sprig of cilantro and either roasted corn nuts or buttered croutons (I had corn-nuts and thought it would give it a crunch that I wanted and was happy with the result.)