Pumpkin Soup

1. 1

   Heat 2 tablespoons olive oil in a medium saucepan over medium heat until shimmering. Add 1 very finely chopped medium yellow onion and 3 finely grated garlic cloves and cook until fragrant, 3 to 4 minutes.

   3 min
2. 2

   Add 2 tablespoons fresh thyme leaves, 1 (15-ounce) can pumpkin purée, 3/4 teaspoon kosher salt, 1/2 teaspoon ground cumin, 1/4 teaspoon black pepper, 1/8 teaspoon ground ginger, and 1/8 teaspoon cayenne pepper. Cook over medium-low until steaming and fragrant, about 5 minutes.

   5 min
3. 3

   Add 2 cups low-sodium vegetable broth and cook, stirring constantly, for 3 to 4 minutes. (The mixture will bubble.)

   3 min
4. 4

   Remove the pot from the heat. Add 2 tablespoons maple syrup and 2 tablespoons heavy cream, and stir to combine. (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. 5

   Serve warm, garnished with toasted pumpkin seeds, flaky salt, more fresh thyme leaves, and black pepper if desired.

Recipe Notes

1. 6

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