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Categories:Viewed: 15 - Published at: 8 years ago
Ingredients
- 2 tablespoons butter
- 1 large sweet onion, diced
- 2 cloves garlic, minced
- Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
- 1 quart vegetable stock
- 1 tablespoon maple syrup
- 2 teaspoons salt
- 2 teaspoons fresh thyme leaves (plus more for garnish)
- 1/2 cup heavy cream
Method
- Heat the butter in a large Dutch oven or stockpot.
- Saute the onion over medium-high heat until soft, about 5 minutes.
- Add the garlic, and continue to cook until fragrant, about 2 minutes.
- Carefully stir in the pumpkin, stock, maple syrup, salt and thyme.
- Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
- Off the heat, stir in the cream.
- Puree using an immersion or stand blender until very smooth.
- Serve the soup in bowls and garnish with thyme leaves.
