Pumpkin Soup

By Jennifer Segal

A versatile one-pot soup that works as a starter, a light lunch, or paired with salad and bread for dinner.

Servings:

Prep Time: 15

Cook Time: 30

Total Time: 45

Ingredients

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
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

US Customary - Metric

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

Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.

Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Nutrition Information

Per serving (6 servings)Calories: 331kcalCarbohydrates: 53gProtein: 9gFat: 12gSaturated Fat: 7gCholesterol: 27mgSodium: 702mgFiber: 6gSugar: 24g

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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