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Pumpkin soup

A very autumn like soup. Very tasty, however I would add 1 tbsp of thyme instead of 2. Was a bit much in my opinion. Otherwise delicious! Served with warm bread and butter.


  • 2 tablespoons olive oil

  • 1 medium yellow onion, very finely chopped

  • 3 cloves garlic, grated

  • 1 (15-ounce) can pumpkin purée (about 2 cups)

  • 2 tablespoons fresh thyme leaves, plus more for serving

  • 3/4 teaspoon kosher salt

  • 1/2 teaspoon ground cumin

  • 1/4 teaspon freshly ground black pepper

  • 1/8 teaspoon ground ginger

  • 1/8 teaspoon cayenne pepper

  • 2 cups low-sodium vegetable broth

  • 2 tablespoons maple syrup

  • 2 tablespoons heavy cream

  • Toasted pumpkin seeds and flaky sea salt, for serving (optional)


  1. Cook the aromatics. Heat the olive oil in a medium saucepan over medium heat until shimmering. Add the onion and garlic and cook until fragrant, 3 to 4 minutes.

  2. Add the pumpkin and spices. Add the pumpkin purée, thyme, salt, cumin, black pepper, ginger, and cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.

  3. Add the vegetable broth. Add the vegetable broth and cook for 3 to 4 minutes, stirring constantly. (The mixture will bubble.)

  4. Add the maple syrup and cream. Remove from heat and stir in the maple syrup and heavy cream. (At this point, for a creamier soup, you can use an immersion blender or transfer to a blender to purée until it reaches your desired consistency.)

  5. Garnish and serve. Serve warm, garnished with the pumpkin seeds, flaky salt, fresh thyme leaves, and more black pepper.

Credit: *from Pinterest*


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