My latest shoot with Learn to Cook lasted allll day, and since the sun goes down earlier now, we really had to squeeze the last recipe in. Luckily, it was this easy and quick Pumpkin Soup, which was ready in only 30 minutes! It’s the perfect appetizer for Thanksgiving in a few weeks… or just a weeknight meal at home. We added heavy cream to make it really velvety, but if you want to be healthier, cut that measurement down – or just don’t add it at all! You can watch the video tutorial HERE, or just follow along below!
4 cups pumpkin puree
4 cups vegetable broth
1 medium onion, diced
3 cloves garlic, minced
1 tsp dried sage
2 tbsp dried thyme
1 tsp paprika
1 cup heavy cream
salt and pepper
*use coconut cream to make this paleo!
Add about a tablespoon of olive oil to a ditch oven or large sauce pan. Add the onion and sweat until translucent. Add the garlic, sage, paprika and thyme and cook until the garlic is fragrant, about 1 minute.
Add in the broth and pumpkin, and season with salt and pepper. Stir everything together and bring to a boil. Cover and let simmer for about 20 minutes.
Stir in the heavy cream. I personally don’t think this soup needs the full cup, so just add until it is the color and flavor that you want! Serve as is for a more rustic dish, or puree with an emulsion blender until everything is smooth for a silkier soup texture.
Serve warm, garnished with red pepper flakes, fresh thyme, creme fraiche or even homemade croutons!
Watch the video tutorial HERE!