Sweet and Savory Pumpkin Soup with Maple Sugar
Originally published on Food & Wine.
Servings 4
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 sugar plus more for garnish
- 2 teaspoons salt
- 1/4 teaspoon fresh nutmeg
- 1/4 cup heavy cream
Instructions
- Heat the butter in a large Dutch oven or stockpot. Sauté 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 sugar, salt and nutmeg. 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 maple sugar.
Nutrition
Serving: 4g
If you make this, tag @phoebelapine and #feedmephoebe - I'd love to see it!
I’m lactose intolerant, but I love anything pumpkin. What can I substitute for the heavy cream so I can enjoy this recipe?
Hey Nancy! Check out my vegan pumpkin soup – it’s right up your alley!
As soon as I saw this recipe, I knew I could adapt it to Jamaica, using fresh coconut milk for the cream… can’t wait to try it w. our Pumpkin and instead of maple syrup … dark wet brown JAMAICA sugar… thank you Phoebe, xx
holy moley – that just sounds heavenly!!!
Can this be frozen?
definitely! soups are great for freezing, especially creamy ones.