Easy Pumpkin Soup Recipe

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 5 whole black peppercorns
• 1 clove garlic, minced
• 0.5 teaspoon chopped fresh thyme
• 4 cups pumpkin puree
• 6 cups chicken stock
• 3 tablespoons pure maple syrup
• 1.5 teaspoons salt
• 0.25 teaspoon ground nutmeg
• 0.25 teaspoon ground cinnamon
• 0.5 cup heavy whipping cream
• 1 teaspoon chopped fresh parsley

Instructions

1. Heat oil in a large pot over medium-high heat; add onion and cook, stirring occasionally, until softened and browned, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. Stir in pumpkin puree; cook, stirring occasionally, until the puree deepens in color, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly thickened, about 30 minutes.
3. Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until completely smooth, about 30 seconds per batch.
4. Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through and warmed, about 4 minutes.
5. Ladle the pumpkin soup into bowls and garnish with fresh parsley for an added touch of flavor.

Nutrition

• Calories: 236 kcal
• Fat Content: 12 g
• Fiber Content: 6 g
• Sugar Content: 11 g
• Sodium Content: 405 mg
• Protein Content: 8 g
• Cholesterol Content: 27 mg
• Carbohydrate Content: 28 g
• Saturated Fat Content: 6 g
• Unsaturated Fat Content: 0 g