This tasty PumpkinSoup is one of the quickest and easiest soups to make -- thanks to a shortcut: canned pumpkin! This soup is robust and richly flavored with cinnamon, nutmeg, and maple syrup, which perfectly balances out the onions, garlic, and pumpkin. Top your bowl with some roasted and salted pumpkin seeds and grab some crusty, buttered bread for dunking!
ONIONS AND GARLIC: Add butter to a large Dutch oven or pot over medium heat. Once melted, add in the coarsely chopped onions and garlic cloves. Season to taste (I add 1/2 teaspoon fine sea salt and 1/4 teaspoon pepper). Cook, stirring occasionally, until soft, about 10-12 minutes. Meanwhile, the rest of the ingredients!
SIMMER: Add in the cinnamon, nutmeg, and cloves. Stir until fragrant, about 30 seconds. Add in the coarsely chopped apple and the entire can of pumpkin. Stir, and then pour in the chicken stock, fresh thyme leaves, and maple syrup. Stir again. Bring to a boil and then reduce the heat to low and simmer (uncovered) for 20 minutes.
BLEND: Use a powerful blender to puree the soup until completely smooth, processing in batches if needed. Return the soup to the pot and stir the cream through. Taste and adjust seasonings to personal preference -- you can also add in some more maple syrup here if you'd like the soup to be a tad sweeter. I typically add another 1/4 up to 1/2 teaspoon fine sea salt. Ladle soup into bowls.
GARNISH AND ENJOY: If desired, garnish bowls with a swirl of cream (See Note 5), lots of pepita seeds, and a pinch of pepper. You can also add on some fresh thyme. Enjoy!
STORAGE: Pumpkin Soup freezes very well without the cream in it. Prepare the soup according to directions, omitting the cream; let it cool completely before transferring to freezer bags and then freeze. To reheat, thaw and add it to a saucepan, adding the cream once it is fully heated through. This soup should last 3-5 days in the fridge (using chicken stock). If you use vegetable broth or stock, it can stay fresh for up to a week.
Notes
Note 1: Pumpkin: For the best flavor in canned pumpkin, use Libby's (not sponsored)! If you'd prefer to use freshpumpkin instead, grab a sugar or pie pumpkin (not mini pumpkins). You'll need about 1.2 pounds in size (this is before you've peeled it/removed seeds). Cut the pumpkin into slices, cut off the skin with a paring knife, scrape out seeds, and cut into 1-1/2 inch chunks. Add those pumpkin chunks in along with the apple in this recipe and simmer until the pumpkin flesh can be easily pierced by a fork.Note 2: Stock: The stock is key for the flavor and seasoning of the soup -- it's important to use really robust and flavorful chicken stock. We love Swanson's (not sponsored). If you want this to be vegetarian soup, use Swanson's vegetable stock.Note 3: Maple syrup: Not to be confused with corn syrup or pancake syrup, pure maple syrup is the sap from a maple tree that has been boiled down to a thicker consistency. I use pure maple syrup; typically Grade A. You can find pure maple syrup near pancake syrups in the grocery store.Note 4: Cream: The cream adds a nice richness and creaminess to the soup, but you may enjoy it without cream -- taste before adding! Alternatively, try half and half or coconut milk instead. With coconut milk, the flavor is a bit different, and perhaps not quite as thick, but it will work if you're allergic to dairy! Note 5: Swirl of cream: To add a swirl of cream, pour some heavy cream into a small bowl. Briskly whisk with a small whisk for about a minute to thicken. Then drizzle with a spoon over the bowl.