Pumpkin soup
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"soup- Pumpkin Soup"
Serves 6 | Prep Time 15 minutes PT15M | Cook Time 55 minutes PT1H10M | SoupWhy I Love This Recipe
perfect for the fall time
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
STEP 1 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. STEP 2 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. STEP 3 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. STEP 4 Return soup to the pot and stir in heavy cream. Cook over medium until heated through, about 4 minutes. STEP 5 Ladle soup into bowls and garnish with fresh parsley.
Pairs Well With
nothing
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