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Pumpkin Soup


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Serves 6 | Prep Time 15 PT15M | Cook Time 55 PT1H10M | Soup

Why I Love This Recipe

A warm hearty soup


Ingredients You'll Need

1 tablespoon olive oil

2 cups chopped yellow onion

10 whole black peppercorns

4 cloves garlic, minced

1 teaspoon chopped fresh thyme

3 cups pumpkin puree

4 cups chicken stock

3 tablespoons maple syrup (Optional)

¾ teaspoon kosher salt

¼ teaspoon ground nutmeg (Optional)

¼ teaspoon ground cinnamon (Optional)

½ cup heavy whipping cream

2 tablespoons chopped fresh parsley


Directions

Heat olive oil in a large pot over medium-high. Add onion and cook, stirring occasionally, until onion is browned and softened, about 10 minutes. Add peppercorns, garlic, and thyme, and cook, stirring often, until fragrant and slightly browned, about 2 minutes.


Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in chicken stock, maple syrup, salt, nutmeg, and cinnamon. Bring to a simmer over medium-low. Simmer, uncovered, and stirring occasionally, until slightly reduced and flavors meld, about 30 minutes.


Transfer soup to a blender in batches; secure lid on blender and remove center piece to allow steam to escape. Place a clean towel over opening; blend until smooth, about 30 seconds per batch. Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.


Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes.


Ladle soup into bowls and garnish with fresh parsley.


Pairs Well With

crackers


Questions, Comments & Reviews


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