Pumpkin Soup with Marsala and Mascarpone

Pumpkin Soup with Marsala and Mascarpone with a lovely toasty, buttery almond topping is the perfect elegant starter to all your holiday meals!

Course Soups and Stews

Cuisine Italian

Diet Vegetarian

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Servings

Calories 311

Author Carol | From A Chef's Kitchen

Equipment

Ingredients

Soup

3 tablespoons butter
2 tablespoons olive oil
1 large onion coarsely chopped
5 cloves garlic coarsely chopped
2 tablespoons all-purpose flour
1 cup Marsala wine
6 cups chicken broth
2 cans (15-ounce) pumpkin puree not pumpkin pie filling
1 container (8-ounce) mascarpone cheese
1 cup heavy cream
Salt to taste

Almond Topping

2 tablespoons butter
½ cup sliced almonds
2 tablespoons turbinado sugar

Instructions

Soup

Heat butter and olive oil in a large soup pot or Dutch oven over medium-high heat.
Add the onion and cook 6-8 minutes or until softening.
Add the garlic and cook 1-2 minutes.
Add the flour and cook 1-2 minutes.
Slowly stir in the Marsala wine. Bring to a boil. Reduced heat and cook 1-2 minutes or until a thick paste forms.
Add the chicken broth and pumpkin puree.
Bring back to a boil.
Reduce heat and simmer 20-25 minutes or until onion is very tender.
Remove from heat. Stir in mascarpone and heavy cream.
Puree with an immersion blender until very smooth.
Add salt to taste.

Almond Topping

Have a piece of parchment or wax paper ready and place it flat on the counter or on a baking sheet. In a small 8-inch nonstick skillet, melt butter over medium-low heat. Add the almonds and stir to coat with the butter.
Sprinkle the sugar over the almonds. Continue stirring for 3-4 minutes until the almonds begin to turn a very light toasted color.
Remove the skillet from the heat and place the almonds in an even layer onto the parchment or wax paper. Try to distribute the sugar throughout the almonds as evenly as possible. Let cool to room temperature.
Break the topping into small pieces (it will be fragile but even if almonds break off, that's okay--they can still be sprinkled over the soup) and place on top of the served soup.

Notes

MAKE AHEAD: The soup and almonds can be made 1-2 days ahead of time. Cool the soup thoroughly then refrigerate until needed. Reheat on the stovetop until heated through. For the almonds, cool then place in an airtight container and store at room temperature.

Nutrition