The perfect blend of sweet and spicy filled with cozy fall vibes.
This pumpkin soup recipe is ideal as a starter for the holiday season or an easy weeknight meal.
Yield 6 Servings
Mis en Place
3 Tbsp. Olive Oil or Butter
1 Yellow Onion, diced
2 Leeks, sliced
3 Garlic Cloves, roasted
1 (15-ounce) Can Pumpkin Puree
1 Tbsp. Fresh Thyme Leaves
1-2 Bay Leaves
1 Tbsp. Kosher Salt
1/2 Tsp. Fresh Cracked Black Pepper
2 Tbsp. Maple Syrup
1/2 Tsp. Ground Cumin
1/2 Tsp. Ground Nutmeg
1/2 Tsp. Cayenne Pepper
6-7 Cups Vegetable or Chicken Broth
1/3 Cup Heavy Cream
Sour cream or Crème Fraîche
Corn Bread Croutons (see note below)
Melt the butter in a Dutch oven over medium-high heat.
Add the onions and leeks and cook until they soften about 7-8 minutes.
Season with Kosher salt, black pepper and add the roasted garlic.
Add pumpkin puree and stock.
Add maple syrup, chopped thyme, spices and bay leaves.
Bring the soup to a boil and allow it to simmer for 20-25 minutes or until the flavours develop.
Pluck out the bay leaf.
Using an immersion blender or food processor, blend the soup until it’s smooth.
Add heavy cream and stir to combine.
Taste for salt and season additionally if needed.
Ladle the soup into bowls and drizzle in crème fraîche.
Top with croutons, pepitas, additional thyme leaves and a sprinkle of cayenne pepper.
For Croutons- Cube leftover bread or cornbread and toss with olive oil, herbs de provence and salt.
Bake at 375 F for 10 minutes until golden.