Pumpkin Soup

This pumpkin soup recipe gets its rich, hearty flavor from sautéed onions, garlic, and thyme, blended with pumpkin puree, maple syrup, and warm spices.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 236 Calories

Ingredients

• 1 cup chopped onion
• 1 clove garlic, minced
• 1 tablespoon olive oil
• 6 cups chicken stock
• 1 teaspoon chopped fresh parsley
• 3 tablespoons pure maple syrup
• 4 cups pumpkin puree
• 5 whole black peppercorns
• 1.5 teaspoons salt
• 0.5 teaspoon chopped fresh thyme
• 0.5 cup heavy whipping cream
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

Recipe Instructions

Step 1

Ladle soup into bowls and garnish with fresh parsley.

Step 2

Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.

Step 3

Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.

Step 4

Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.

Step 5

Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.