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Creamy Pumpkin Soup

  • Ingredients
    • 1 Medium Yellow Onion
    • 3 cloves Garlic
    • 1 large bunch Fresh Thyme
    • 2 tablespoons Olive Oil
    • 1 (15-ounce) can Pumpkin Puree (about 2 cups)
    • ¾ teaspoon Kosher Salt
    • ½ teaspoon Ground Cumin
    • ¼ teaspoon Black Pepper (freshly ground)
    • 12 teaspoon Ground Ginger
    • 12 teaspoon Cayenne Pepper
    • 2 cups Low-Sodium Vegetable Broth
    • 2 tablespoons Maple Syrup
    • 2 tablespoons Heavy Cream
    • Add Toasted Pumpkin Seeds and Flaky Sea Salt (for serving, optional)
  • Directions
    • Prep the ingredients. Very finely chop 1 medium yellow onion. Finely grate 3 garlic cloves. Pick the leaves from 1 large bunch fresh thyme until you have 2 tablespoons.
    • Cook the aromatics. Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.
    • Add the pumpkin and spices. Add the thyme, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.
    • Add the vegetable broth. Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)
    • Add the maple syrup and cream. Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream and stir to combine. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)
    • Garnish and serve. Serve warm, garnished with toasted pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.

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