Easy Pumpkin Soup Recipe - Kellys Expat Shopping
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Pumpkin Soup

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Ground Cumin 45g
Ground Cumin 45g
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Ground Ginger 35g
Ground Ginger 35g
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Buckwud Buckwud 100% Maple Syrup  250g
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Buckwud 100% Maple Syrup 250g
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Oxo Oxo Stock Cubes Vegetable 12s
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Pumpkin Soup

INGREDIENTS

  • 2 tablespoons olive oil
  • 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 teaspoon 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)

 

Instructions

  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.

RECIPE NOTES

Storage: Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.

Source: thekitchn.com 

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