Pumpkin Soup
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A versatile one-pot soup that works as a starter, a light lunch, or paired with salad and bread for dinner.
Ingredients
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.
Nutrition
- Calories
- 331 kcal
- Fat Content
- 12 g
- Carbohydrate Content
- 53 g
- Protein Content
- 9 g
- Saturated Fat Content
- 7 g
- Sugar Content
- 24 g
- Fiber Content
- 6 g
- Sodium Content
- 702 mg
- Cholesterol Content
- 27 mg
- Serving Size
- 1 serving
