This soup is rich and filling enough to be a main course. If you don’t have fresh thyme, substitute one teaspoon of dried thyme leaves.
Slideshow: More Warming Soups
2 tablespoons butter
1 large sweet onion, diced
2 cloves garlic, minced
Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
1 quart vegetable stock
1 tablespoon maple syrup
2 teaspoons salt
2 teaspoons fresh thyme leaves (plus more for garnish)
1/2 cup heavy cream
How to Make It
Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic, and continue to cook until fragrant, about 2 minutes.
Carefully stir in the pumpkin, stock, maple syrup, salt and thyme. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.
Serve the soup in bowls and garnish with thyme leaves.
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