Creamy Pumpkin Soup with Thyme

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.

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  • Servings: 4

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  • 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 this recipe

  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.

  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.

  3. Serve the soup in bowls and garnish with thyme leaves.

Contributed By Photo © Phoebe Lapine Published September 2012

471142 recipes/creamy-pumpkin-soup-with-thyme 2014-01-30T02:10:30+00:00 Phoebe Lapine fall|winter|christmas|halloween|thanksgiving|american|soups-and-stews|4|fast|gluten-free|make-ahead|vegetarian|web-exclusive|weeknight-dinner|lunch september-2012 recipes,creamy-pumpkin-soup-with-thyme 471142

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