Description
Pumpkin Soup is a creamy and comforting fall favorite made with pumpkin, sweet onions, Fuji apple, maple syrup, and warm spices. It’s a quick, one-pot meal perfect for chilly nights.
Ingredients
Scale
4 tbsp unsalted butter
2 lbs sweet onions, peeled and chopped
4 garlic cloves, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp cinnamon
1/2 tsp nutmeg
1/8 tsp cloves
1 Fuji apple, chopped
1 (15 oz) can pumpkin
6 cups chicken stock
1 1/2 tsp fresh thyme
2 tbsp maple syrup
1/3 cup heavy cream
Pepitas (optional)
Crusty bread (optional)
Instructions
- Prepare Ingredients: Peel and chop onions to yield about 4 packed cups. Chop the Fuji apple to make a heaping 1 cup.
- Sauté the Base Flavors: Melt butter in a large pot over medium heat. Add the chopped onions and garlic, then season with salt and pepper. Cook until soft and fragrant, about 10 to 12 minutes.
- Add Flavorings: Stir in cinnamon, nutmeg, cloves, chopped apple, and pumpkin. Mix thoroughly to combine.
- Simmer the Soup: Pour in the chicken stock, add thyme and maple syrup. Stir well, bring to a boil, then reduce the heat and simmer uncovered for 20 minutes.
- Blend Until Smooth: Carefully blend the soup in batches until smooth. Return the mixture to the pot.
- Finish with Cream: Stir in the heavy cream. Taste and adjust seasoning with additional salt or maple syrup if desired.
- Serve and Garnish: Ladle soup into bowls, drizzle with whisked heavy cream if using, and sprinkle with pepitas. Serve with slices of crusty, buttered bread.
Notes
Use canned pumpkin or fresh sugar pumpkin (1.2 lbs, peeled and cubed).
Substitute chicken stock with vegetable stock for a vegetarian version.
For garnish, whip a tablespoon of cream and drizzle on top.
Nutrition
- Serving Size: 1 bowl
- Calories: 436
- Sugar: 27g
- Carbohydrates: 46g
- Protein: 12g