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Pumpkin Soup
Ingredients
- 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
Shop ingredients
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Instructions
- 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.
Source
Original recipe: View Original
