Name: Thick and Creamy Pumpkin Soup
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8
Cuisine: American
Ingredients: 2 small pumpkins (pie pumpkins work well here); 1/3 cup (80ml) maple syrup; 1 quart (1 liter) chicken stock; 1/2 cup (125ml) heavy cream; Pinch each of salt and nutmeg; More cream, to serve

Thick and Creamy Pumpkin Soup

Print Recipe

★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

You only need a few ingredients to make this wonderfully thick and creamy pumpkin soup. The maple syrup and cream make this such a tasty, luxurious dish.

Author: Victoria Haneveer
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hour 5 mins
Yield: 8 1x
Category: Soup
Cuisine: American

Ingredients

Scale

2 small pumpkins (pie pumpkins work well here)
1/3 cup (80ml) maple syrup
1 quart (1 liter) chicken stock
1/2 cup (125ml) heavy cream
Pinch each of salt and nutmeg
More cream, to serve

Cook Mode Prevent your screen from going dark

Instructions

Cut the pumpkins in half and roast them at 300 degrees F for 45 minutes or until they are soft.
Let them cool slightly, and then scoop out the pulp and seeds.
Scoop the flesh into a pot then heat it with the maple syrup and stock until it starts to simmer.
Use a potato masher to smooth out any big chunks, then puree the rest in your food processor or blender.
Stir in the salt, nutmeg and cream and blend again.

Notes

Use pumpkin seeds to garnish the soup, or fresh herbs, or even add another swirl of cream.

Keywords: creamy pumpkin soup

Find it online: https://victoriahaneveer.com/thick-and-creamy-pumpkin-soup/