Serves: 6

Creamy pumpkin soup is perfect for a blustery fall day.

Ingredients

  • 6 cups vegetable stock
  • 4 cups pumpkin puree (canned or homemade)
  • 1 medium sweet onion
    finely chopped
  • 2 minced garlic cloves
  • 2 tsp salt
  • 2 tsp fresh thyme
    chopped and separated
  • 2 tsp black pepper
  • 1/2 cup heavy whipping cream

Directions

  1. In a large stock pot, bring the vegetable stock, pumpkin puree, onion, garlic, salt, 1 tsp of fresh thyme, and black pepper to a boil. Once boiling, reduce heat to low and let simmer, uncovered for 35 minutes. Stir occasionally. 
  2. Transfer the soup to a blender or food processor in small batches, blend until smooth. If you have an immersion blender, that works great as well. 
  3. Return the soup to the pot and bring to a boil. Once boiling, reduce heat to low and let simmer, uncovered for 25 minutes. 
  4. Stir in heavy whipping cream and serve. Garnish each bowl with a dash of the fresh thyme.

If you are looking to add more flavor, try adding nutmeg, cinnamon, or even some red pepper flakes.