Pumpkin has a delicate flavor, so it is easy to accidentally cover up if you’re not careful. For this soup, we’ll roast the pumpkin and then add caramelized sweet onions to bring out the similar flavors in the pumpkin. The finished soup shines with crunchy tortilla strips and charred poblano and sweet corn.

If you want to use canned pumpkin puree, make sure it is the plain pumpkin puree, not one with the pumpkin pie spices already added. You’ll need either one large or two small pumpkins to make two cups of puree. You can freeze any extra pumpkin puree for smoothies or other uses, and this soup also freezes well.

1 tablespoon olive oil

1 small sweet yellow onion


2 cups roasted pumpkin puree

4 cups water

1/2 teaspoon white pepper

1/4 teaspoon freshly grated nutmeg

1 tablespoon of butter

To garnish:

2 poblanos, roasted, skinned, deseeded and cut into strips

1-2 ears corn, charred on a comal or cast-iron skillet and then kernels removed from husk

2 corn tortillas thinly cut into strips, baked or fried

1/4 cup cream or Greek yogurt

Heat the oil in a soup pot over medium high heat. Cook the onions with a pinch of salt until they are soft and translucent. Lower the heat and let them become brown and caramelized, which will take at least another 20 minutes of cooking.

Add pumpkin puree, water, 1 teaspoon salt, pepper and nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. Add the tablespoon of butter and stir until melted and incorporated.

Serve warm in a soup bowl and garnish with the poblanos, charred corn and thinly fried tortilla strips. You can add a dollop of Greek yogurt or swirl of cream. Serves 2 to 4.

– From Mariana McEnroe, Yes More Please (