Pumpkin Soup

This smooth pumpkin soup is easy to make with pumpkin puree, garlic, thyme, stock, maple syrup, and a splash of cream for a luscious fall soup.

• Preparation Time: 15 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 10 mins
• Calories: 223 Calories

Ingredients

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

Recipe Instructions

Step 1

Ladle soup into bowls and garnish with fresh parsley.

Step 2

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.

Step 3

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.

Step 4

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 until heated through, about 4 minutes.

Step 5

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