This pumpkin spice soup comes from the second cookbook by the Montreal\u002Dbased Mandy’s Gourmet Salads team.
The authors of More Mandy’s: More Recipes We Love are Mandy Wolfe, Rebecca Wolfe and Meredith Erickson. They call this soup “one of our absolute favourites” and suggest it is best with a final splash of heavy cream or some toasted pecans.Sign up to receive daily headline news from Ottawa Citizen, a division of Postmedia Network Inc.By clicking on the sign up button you consent to receive the above newsletter from Postmedia Network Inc.
In a large, heavy pot or Dutch oven over medium-low heat, heat oil until hot. Add onions, squash, sweet potatoes and carrots.Stir in cinnamon, nutmeg, cloves, salt and pepper. Continue to cook until the spices are fragrant, about 2 minutes.Article content Add broth. Bring to a boil, then lower heat to low and simmer, covered, until vegetables are tender, 25 to 30 minutes.To serve, bring to room temperature. Stir in cream and top with pecans and thyme leaves.
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