- 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
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.