This creamy pumpkin soup is flavored with sautéed onions, garlic, and thyme for depth, then blended with maple syrup and warm spices. It’s a smooth, comforting soup we serve at Thanksgiving every year.
Pumpkin Soup
This creamy pumpkin soup is flavored with sautéed onions, garlic, and thyme for depth, then blended with maple syrup and warm spices. It’s a smooth, comforting soup we serve at Thanksgiving every year.
Ingredients
- 1 tablespoon olive oil
- 2 cups chopped yellow onion
- 10 whole black peppercorns
- 4 cloves garlic minced
- 1 teaspoon chopped fresh thyme
- 3 cups pumpkin puree
- 4 cups vegetable or chicken stock
- 3 tablespoons maple syrup Optional
- ¾ teaspoon kosher salt
- ¼ teaspoon ground nutmeg Optional
- ¼ teaspoon ground cinnamon Optional
- ½ cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Heat olive oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until onion is browned and softened, about 10 minutes. Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes.
- Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.
- Transfer soup to a blender in batches; secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening; blend until smooth, about 30 seconds per batch.
- Return soup to the pot and stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
- Ladle soup into bowls and garnish with fresh parsley.
Notes
Cook’s Note
For a dairy-free version, substitute coconut milk or coconut cream.
Add ½ teaspoon curry powder, smoked paprika, or a pinch of cayenne pepper for a spicier soup.
