Creamy Pumpkin Soup with Maple Syrup and Spiced Finish Recipe
A comforting and velvety pumpkin soup made with fresh pumpkin puree, aromatic spices, and a touch of cream. This cozy fall recipe features sautéed onions, garlic, and thyme, simmered with chicken stock and enriched with heavy cream for a smooth, flavorful bowl perfect for chilly days.
- Prep Time: 15 mins
- Cook Time: 55 mins
- Total Time: 1 hr 10 mins
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Ingredients
Units
Scale
Soup Base
- 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
Seasonings and Garnish
- 3 tablespoons maple syrup (Optional)
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground nutmeg (Optional)
- 1/4 teaspoon ground cinnamon (Optional)
- 1/2 cup heavy whipping cream
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Onions and Aromatics: Heat olive oil in a large pot over medium-high heat. Add the chopped onion and cook, stirring occasionally, until the onion is soft and browned, about 10 minutes. Add the black peppercorns, minced garlic, and chopped fresh thyme, cooking while stirring often until fragrant and slightly browned, about 2 minutes.
- Cook Pumpkin Puree: Stir in the pumpkin puree and cook, stirring occasionally, until the puree darkens slightly, about 5 minutes, developing a deeper flavor.
- Add Liquids and Spices: Pour in the chicken stock, then add maple syrup (if using), kosher salt, ground nutmeg, and ground cinnamon. Stir well to combine all ingredients.
- Simmer Soup: Bring the soup to a simmer over medium-low heat. Let it simmer uncovered, stirring occasionally, until slightly reduced and the flavors meld together, about 30 minutes.
- Blend Soup Smooth: Working in batches, carefully transfer the hot soup to a blender. Secure the lid, removing the center piece to allow steam to escape, and cover the opening with a clean towel. Blend each batch until smooth, about 30 seconds per batch.
- Reheat and Finish: Return the blended soup to the pot. Stir in the heavy whipping cream and cook over medium heat until heated through, about 4 minutes.
- Serve and Garnish: Ladle the warm soup into bowls and garnish with chopped fresh parsley for a fresh, vibrant finish.
Notes
- For a vegan version, substitute chicken stock with vegetable stock and heavy cream with coconut cream or cashew cream.
- Maple syrup adds a subtle sweetness; omit if you prefer a less sweet soup.
- Using fresh herbs like thyme and parsley enhances the aroma and flavor significantly.
- Be cautious when blending hot liquids to avoid steam pressure buildup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 1 month.
