Sweet & Savory Pumpkin Soup with Maple Sugar

Maple sugar gives this pumpkin soup a hearty sweetness that's perfect for winter. If you can't find maple sugar, you can substitute regular syrup.

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  • Servings: 4

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Ingredients

  • 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 sugar (plus more for garnish)
  • 2 teaspoons salt
  • 1/4 teaspoon fresh nutmeg
  • 1/4 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 sugar, salt and nutmeg. 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 maple sugar.
Contributed By Photo © Phoebe Lapine Published October 2012





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