Name: Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American, Tex-Mex
Ingredients: 4 tablespoons unsalted butter; 2.5 pounds leeks, white and light green parts only, washed well and thinly sliced (about 6 cups); 4 cloves garlic, roughly chopped; 1 (15-oz) can pumpkin purée; 1 apple, peeled, cored, and roughly chopped; 6 cups low-sodium chicken broth; 5 tablespoons maple syrup; 1½ teaspoons salt; ½ teaspoon ground cumin; &frac18; - ¼ teaspoon cayenne pepper, to taste; 1½ teaspoons chopped fresh thyme, plus more for garnish; 1½ teaspoons chopped fresh sage; ¼ cup heavy cream, plus more for garnish

Pumpkin Soup

By Jenn Segal

Flavored with leeks, maple syrup and spices, this pumpkin soup is the ultimate fall comfort food.

Servings: 6

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Total Time: 45 Minutes

Ingredients

4 tablespoons unsalted butter
2.5 pounds leeks, white and light green parts only, washed well and thinly sliced (about 6 cups)
4 cloves garlic, roughly chopped
1 (15-oz) can pumpkin purée
1 apple, peeled, cored, and roughly chopped
6 cups low-sodium chicken broth
5 tablespoons maple syrup
1½ teaspoons salt
½ teaspoon ground cumin
⅛ - ¼ teaspoon cayenne pepper, to taste
1½ teaspoons chopped fresh thyme, plus more for garnish
1½ teaspoons chopped fresh sage
¼ cup heavy cream, plus more for garnish

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.
Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.
Freezer-Friendly Instructions: The soup can be frozen, without the cream, for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. Once heated through, add the cream and bring to a simmer before serving.

Pair with

Nutrition Information

Per serving (6 servings)
Serving size: about 1 1/2 cups each
Calories: 331
Fat: 12 g
Saturated fat: 7 g
Carbohydrates: 53 g
Sugar: 24 g
Fiber: 6 g
Protein: 9 g
Sodium: 702 mg
Cholesterol: 27 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.