Fall Pumpkin Soup Recipe -

This fall pumpkin soup recipe is just in time for everything pumpkin season! From my cookbook! Checkout my other cookbooks here.

Fall Pumpkin Soup

Recipe from Winter Soups and Stews: 50+ Heartwarming and Soul-Satisfying Recipes

Prep: 15 min Cook: 55 min Servings: 6

Ingredients

1 Tbs olive oil

2 cups yellow onion, chopped

1 Granny Smith apple, peeled, cored, and diced

¼ tsp black pepper

4 cloves garlic, minced

1 tsp fresh thyme, chopped

3 cups pumpkin puree

4 cups vegetable broth

1 Tbs maple syrup

¾ tsp kosher salt

¼ tsp ground nutmeg

¼ tsp ground cinnamon

¼ tsp ground ginger

½ cup heavy whipping cream

2 Tbs chopped fresh parsley

Crumbled bacon

Directions

In a large pot over medium-high heat, add the olive oil, onion, apple, and garlic and sauté until onion is caramelized, about 10 minutes, stirring often.
Stir in the pepper and thyme. Stirring often, cook until everything is fragrant and browned, about 2 minutes.
Add the pumpkin puree and stir occasionally until the puree darkens in color, about 5 minutes.
Add the vegetable broth, maple syrup, salt, nutmeg, cinnamon, and ginger and stir to combine well. Bring to a simmer over medium-low heat and cook, uncovered for about 30 minutes, stirring occasionally.
Using an immersion blender, blend to desired consistency.
Stir in the heavy cream and cook over medium heat until heated through, about 4 minutes.
Serve garnished with fresh parsley and crumbled bacon.

Tip!

For a meatier flavorful soup, add a small package of smoked sausage or Kielbasa cut into bite sized pieces when adding the cream and simmer for 30 minutes.