Pumpkin Soup With Croutons

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Washington Post


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2 1/2 pounds pumpkin, butternut squash or sweet potato, peeled and cut into 1 1/2-inch cubes

1 to 2 tablespoons unsalted butter

1 medium carrot, chopped (3/4 cup)

1/3 pound celeriac (celery root) or rutabaga, peeled, cored and cut into small dice (1/3 cup)

1 medium onion, chopped (1 cup)

1 inch of a cinnamon stick

4 1/2 cups low-sodium beef or chicken broth

1/3 cup heavy cream or creme fraiche

Sea or kosher salt

A little maple syrup, for garnish (optional)

A little freshly grated nutmeg, for garnish (optional)

Croutons, for garnish (see headnote)

1 Granny Smith apple, peeled, cored and cut into 1/4- to 1/3-inch cubes, then held in acidulated water, for garnish

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