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Sweet and Savory Pumpkin Soup with Maple Sugar

Originally published on Food & Wine.
Prep Time 15 minutes
Total Time 40 minutes
Servings 4


  • 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


  • 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.


Serving: 4g