Pumpkin Soup
Description
This pumpkin soup recipe gets its rich, hearty flavor from sautéed onions, garlic, and thyme, blended with pumpkin puree, maple syrup, and warm spices.
Ingredients
•
1 tablespoon olive oil
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1 cup chopped onion
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5 whole black peppercorns
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1 clove garlic, minced
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1/2 teaspoon chopped fresh thyme
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4 cups pumpkin puree
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6 cups chicken stock
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3 tablespoons pure maple syrup
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1 1/2 teaspoons salt
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground cinnamon
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1/2 cup heavy whipping cream
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1 teaspoon chopped fresh parsley
Directions
1
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.
2
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.
3
Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4
Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5
Ladle soup into bowls and garnish with fresh parsley.