Ingredients

The following ingredients have 5 Servings
  • 4 tbsp. unsalted butter
  • 2 medium sweet onions, (peeled & coarsely chopped (1.8 lbs; packed 4 cups))
  • 4 garlic cloves, (coarsely chopped)
  • Fine sea salt & pepper
  • 1/2 teaspoon each: ground cinnamon, ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 large Fuji apple, (coarsely chopped (heaping 1 cup))
  • 1 can (15 oz.) pumpkin ((Note 1))
  • 6 cups good-quality chicken stock ((we recommend Swanson) (Note 2))
  • 1-1/2 teaspoons fresh thyme
  • 2 tablespoons pure maple syrup ((Note 3))
  • 1/3 cup heavy whipping cream ((Note 4))
  • Optional garnishes: fresh thyme, roasted and lightly salted pepita seeds, additional cream, crusty, buttered bread for dunking

Instruction

  • ONIONS AND GARLIC: Add butter to a large Dutch oven or pot over medium heat. Once melted, add in the coarsely chopped onions and garlic cloves. Season to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper). Cook, stirring occasionally, until soft, about 10-12 minutes. Meanwhile, the rest of the ingredients!
  • SIMMER: Add in the cinnamon, nutmeg, and cloves. Stir until fragrant, about 30 seconds. Add in the coarsely chopped apple and the entire can of pumpkin. Stir, and then pour in the chicken stock, fresh thyme leaves, and maple syrup. Stir again. Bring to a boil and then reduce the heat to low and simmer (uncovered) for 20 minutes.
  • BLEND: Use a powerful blender to puree the soup until completely smooth, processing in batches if needed. Return the soup to the pot and stir the cream through. Taste and adjust seasonings to personal preference -- you can also add in some more maple syrup here if you'd like the soup to be a tad sweeter. I typically add another 1/4 up to 1/2 teaspoon fine sea salt. Ladle soup into bowls.
  • GARNISH AND ENJOY: If desired, garnish bowls with a swirl of cream (See Note 5), lots of pepita seeds, and a pinch of pepper. You can also add on some fresh thyme. Enjoy!
  • STORAGE: Pumpkin Soup freezes very well without the cream in it. Prepare the soup according to directions, omitting the cream; let it cool completely before transferring to freezer bags and then freeze. To reheat, thaw and add it to a saucepan, adding the cream once it is fully heated through. This soup should last 3-5 days in the fridge (using chicken stock). If you use vegetable broth or stock, it can stay fresh for up to a week.