Creamy Pumpkin Soup with Thyme

1. 1

   Heat the butter in a large Dutch oven or stockpot.

2. 2

   Saute the onion over medium-high heat until soft, about 5 minutes.

3. 3

   Add the garlic, and continue to cook until fragrant, about 2 minutes.

4. 4

   Carefully stir in the pumpkin, stock, maple syrup, salt and thyme.

5. 5

   Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.

6. 6

   Off the heat, stir in the cream.

7. 7

   Puree using an immersion or stand blender until very smooth.

8. 8

   Serve the soup in bowls and garnish with thyme leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.