Pumpkin Soup

Pumpkin Soup

Warm up with a velvety pumpkin soup sweetened with maple syrup and finished with a swirl of cream.

65 min Serves 8 serving(s) Easy Thanksgiving Cuisine

Our own summary of the original by Ree Drummond — the full post and photos live at thepioneerwoman.com.

This pumpkin soup starts with roasting whole pie pumpkins until tender, then blending the flesh with stock and maple syrup for a silky texture. A touch of cream and nutmeg adds richness, and it's served with extra cream and toasted pumpkin seeds for a cozy fall bowl.

Ingredients

2 whole pie pumpkins

1 qt. vegetable or chicken stock

1/2 c. heavy cream

1/3 c. maple syrup

dash of nutmeg

salt to taste

Extra cream and toasted pumpkin seeds, for serving

Directions

Set your oven to 300°F. Put the whole pumpkins on a baking sheet and roast until they look slightly wrinkled and feel soft. Let them cool a bit, then cut each in half and carefully remove the seeds and stringy pulp. Scoop out the tender flesh into a bowl and set aside.

In a pot, combine the pumpkin flesh, stock, and maple syrup. Heat until it starts to simmer, then mash any large pieces. Transfer the mixture to a blender or food processor (or use an immersion blender) and puree until completely smooth. Add the heavy cream and nutmeg, then blend again. Season with salt to your taste.

If needed, reheat the soup. Serve with a drizzle of extra cream and a sprinkle of toasted pumpkin seeds on top.