Pumpkin Soup

Recipe View 10 mins In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened and lightly browned, about 8-10 minutes. Add the peppercorns, minced garlic, and chopped thyme. Cook, stirring frequently, until fragrant, about 1-2 minutes.

Recipe View 5 mins Stir in the pumpkin puree, scraping up any browned bits from the bottom of the pot. Cook, stirring occasionally, until the puree deepens in color, about 3-5 minutes. Pour in the chicken stock, maple syrup, salt, nutmeg, and cinnamon. Stir to combine.

Recipe View 30 mins Bring the soup to a gentle simmer over medium-low heat. Cover partially and simmer, stirring occasionally, until the flavors have melded and the soup has slightly thickened, about 25-30 minutes.

Recipe View 30 mins Carefully transfer the soup to a blender in batches (do not overfill). Secure the lid, leaving a corner slightly ajar to allow steam to escape, and cover with a folded kitchen towel. Blend until completely smooth, about 20-30 seconds per batch. Alternatively, use an immersion blender to blend the soup directly in the pot until smooth.

Recipe View 5 mins Return the blended soup to the pot. Stir in the heavy cream and heat gently over medium heat until warmed through, about 3-5 minutes. Do not boil.

Recipe View Ladle the pumpkin soup into bowls and garnish with freshly chopped parsley. Serve immediately.