Active Time
15 MIN
Total Time
40 MIN
Yield
Serves : 4
© Phoebe Lapine

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

Serve the soup in bowls and garnish with thyme leaves.

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