Pumpkin Soup
User Reviews
4.9
Pumpkin Soup
Description
Pumpkin Soup brings together pumpkin puree, sliced leeks, and chopped apple simmered in chicken broth with maple syrup, garlic, and a spice mix including cumin, cayenne, thyme, and sage. The ingredients meld over simmering, developing a subtle sweetness paired with herbal and mildly spicy undertones.
After simmering, heavy cream is incorporated and the soup is pureed until completely smooth, resulting in a creamy texture. Garnishing with a swirl of lightly whipped cream and fresh thyme leaves provides a visual contrast and extra creaminess.
This soup works well as a warm appetizer or a light main course. The recipe’s use of pumpkin and apple offers season-specific flavors that evoke autumn, making it suitable for fall menus.
Notes suggest whipping cream slightly before adding for an appealing garnish effect. The soup freezes well if cream is omitted before freezing and can be reheated gently with cream added last, preserving the fresh flavors and creamy consistency.
Ingredients
- 4 tablespoons butter unsalted
- 2½ pounds leeks white and light green parts only, washed well and thinly sliced (about 6 cups
- 4 cloves garlic roughly chopped
- 1 pumpkin puree 15-ounce can
- 1 apple peeled, cored, and roughly chopped
- 6 cups chicken broth low-sodium
- 5 tablespoons maple syrup
- 1½ teaspoons salt
- ½ teaspoon cumin ground
- ⅛ to ¼ cayenne pepper to taste, teaspoon
- 1½ teaspoons thyme plus more for garnish, chopped fresh
- 1½ teaspoons sage chopped, fresh
- ¼ cup heavy cream plus more for garnish
Instructions
- Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
- Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.
- Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.
Notes
- Whip a few tablespoons of cream lightly before swirling on top to make a decorative garnish.
- The soup can be frozen for up to 3 months without cream; thaw in the refrigerator for 12 hours before reheating and adding cream.
- Reheat gently on the stovetop, adding cream after heating and bringing the soup back to a simmer before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 53g | 18% |
| Protein | 9g | 18% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 27mg | 9% |
| Sodium | 702mg | 29% |
| Fiber | 6g | 24% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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