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.