From the kitchen of Rachel White
Creamy Pumpkin Soup
- Serves6–8
- Prep15 min
- Cook30 min
- Total45 min
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 medium carrots, peeled and chopped
- 4 cloves garlic, minced
- 1 teaspoon dried sage
- ½ teaspoon dried thyme
- ¼ teaspoon ground nutmeg
- ⅛ teaspoon cayenne pepper (optional)
- 2 cans (15 oz each) pumpkin purée
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 2 tablespoons pure maple syrup
- ½ cup freshly grated Parmesan cheese
- 1–2 teaspoons apple cider vinegar
- 1 teaspoon salt, plus more to taste
- ½ teaspoon freshly ground black pepper
Suggested toppings (optional)
We usually top ours with a little drizzle of balsamic vinegar, toasted pumpkin seeds or pine nuts, and a little fresh Parmesan.
Method
- Sauté the vegetables. Melt butter in a large soup pot over medium heat. Add onion and carrots; cook 8–10 minutes until softened.
- Add the seasonings. Stir in garlic, sage, thyme, nutmeg and cayenne. Cook about 1 minute until fragrant.
- Simmer. Add pumpkin purée and broth. Stir well, bring to a gentle boil, then reduce heat. Simmer uncovered 20–25 minutes until carrots are completely tender.
- Blend. Use an immersion blender until completely smooth and velvety. For extra-silky soup, carefully blend in a high-powered blender.
- Make it creamy. Reduce heat to low. Stir in heavy cream, maple syrup and Parmesan. Warm gently without boiling.
- Finish. Add 1 teaspoon apple cider vinegar, salt and pepper. Taste and add the remaining vinegar if it needs more brightness.
- Serve. Ladle into bowls and add your favorite toppings.
Moxhaven tip
The finishing touches make this soup: a little balsamic vinegar for sweet acidity, toasted pumpkin seeds or pine nuts for warmth and crunch, and fresh Parmesan for a savory finish. Use the balsamic sparingly so it complements the pumpkin.
