Description
This creamy pumpkin soup combines the natural sweetness of pumpkin and apple with aromatic herbs and spices for a comforting and flavorful dish. Cooked gently on the stovetop and finished with a touch of heavy cream, it’s perfect for a cozy fall meal.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 2½ pounds leeks (white and light green parts only, washed well and thinly sliced, about 6 cups)
- 4 cloves garlic (roughly chopped)
- 1 15-oz can pumpkin purée
- 1 apple (peeled, cored, and roughly chopped)
- 6 cups low-sodium chicken broth
Seasonings and Garnish
- 5 tablespoons maple syrup
- 1½ teaspoons salt
- ½ teaspoon ground cumin
- ⅛ to ¼ teaspoon cayenne pepper, to taste
- 1½ teaspoons chopped fresh thyme (plus more for garnish)
- 1½ teaspoons chopped fresh sage
- ¼ cup heavy cream (plus more for garnish)
Instructions
- Sauté Aromatics: Melt the butter in a medium soup pot over medium heat. Add the sliced leeks and chopped garlic, cooking and stirring occasionally until softened, about 10 minutes.
- Add Main Ingredients and Simmer: Stir in the pumpkin purée, chopped apple, chicken broth, maple syrup, salt, ground cumin, cayenne pepper, chopped thyme, and sage. Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 minutes to blend the flavors.
- Puree the Soup: Stir in the heavy cream. Use an immersion (stick) blender to carefully purée the soup until smooth and creamy. Alternatively, allow the soup to cool slightly and blend in batches using a regular blender, covering the lid with a towel to prevent splatters.
- Serve and Garnish: Ladle the pureed soup into bowls and garnish each with an extra swirl of heavy cream and a few fresh thyme leaves, if desired. Serve warm.
Notes
- Adjust cayenne pepper quantity to control the heat level of the soup.
- Use fresh herbs like thyme and sage for the best aromatic flavor.
- When blending hot soup in a regular blender, be cautious and vent the lid to avoid splatter injuries.
- This soup can be made vegetarian by substituting vegetable broth for chicken broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
