Ingredients

The following ingredients have 4 Servings
  • 1 lb Pumpkin (roughly chopped )
  • ½ cup Onion ( roughly chopped)
  • 1 clove Garlic (roughly chopped)
  • 2 tbsp Butter
  • 1 tbsp Olive oil
  • 2 cups Chicken stock (or vegetable stock)
  • 2 tbsp Maple syrup ((optional) )
  • 2 Bay leaves
  • ½ cup Fresh cream ((10 % fat))
  • 2 tbsp Pumpkin seeds (toasted)
  • 2 tbsp Maple syrup

Instruction

  • Using a sturdy chopping board and chef's knife peel and cut the pumpkin into smaller pieces - about 2-inch cubes.Pro tip - Pumpkin is hard so it is very important to use a sharp chef's knife carefully.
  • In a soup pot or stockpot, add butter and oil. Sauté the garlic and onions followed by the bay leaves. Cook until onions are translucent.
  • Next, add the chopped pumpkin and saute a minute more. Then, add the stock. Continue to cook for 10 to 12 minutes or until the pumpkin is fork-tender.Pro tip - Keep the heat to medium so it does not burn on the bottom. ANd if necessary, add a little more water or stock.
  • Remove bay leaves. Season with salt and pepper. Using a hand blender, blend the soup until smooth. Pro tip - If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
  • Once smooth, add the maple syrup and cream. Taste and adjust seasoning. Pro tip - Once you add the cream, do not overheat the soup as it can cause the cream to split due to overheating.
  • Serve in soup bowls topped with toasted pumpkin seeds and a drizzle of more maple syrup.Pro tip - The maple syrup is optional but does add a lovely flavor and sweetness to the soup.