Recipes Sweet & Savory Pumpkin Soup with Maple Sugar Be the first to rate & review! 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. Slideshow: More Warming Soups By Phoebe Lapine Phoebe Lapine New York-based food and health writer Phoebe Lapine is a gluten-free chef, culinary instructor, and the creator of the award-winning blog Feed Me Phoebe, named by Women’s Health Magazine as the top nutrition read of 2017. A self-proclaimed “healthy hedonist,” Lapine focuses on ways to improve health without sacrificing life’s pleasures, which she explores in her blog and 2017 memoir The Wellness Project. In addition to Food & Wine, her work has appeared in Marie Claire, Serious Eats, Epicurious, Shape, Glamour, Self, HuffPost, and others. Food & Wine's Editorial Guidelines Published on January 29, 2014 Print Rate It Share Share Tweet Pin Email For those of you with a sweet tooth, we have concocted the ultimate soup to please your palate. The maple sugar gives this pumpkin soup a hearty sweetness that’s perfect for Halloween—the one day of the year that's dedicated to sugar. If you can’t find maple sugar, you can substitute regular syrup. . Photo: © Phoebe Lapine Active Time: 15 mins Total Time: 40 mins Yield: 4 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 Directions 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 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. Serve the soup in bowls and garnish with maple sugar. Rate it Print