Pumpkin Soup with Maple Syrup and Nutmeg

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 4 cups pumpkin, peeled and cubed
• 1 carrot, peeled and chopped
• 3 cups vegetable stock
• 1/2 cup heavy cream
• 3 tablespoons maple syrup
• 1/2 teaspoon ground nutmeg, freshly grated
• 1/2 teaspoon ground cinnamon
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons pumpkin seeds, toasted, for garnish

Method

1. 1

   Melt the butter with the olive oil in a 6-quart saucepan over medium heat.

2. 2

   Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.

   5:00 · Cook onion
3. 3

   Stir in the garlic and cook until fragrant, about 1 minute.

   1:00 · Cook garlic
4. 4

   Add the pumpkin cubes and chopped carrot, stirring to coat with the butter and onion mixture.

5. 5

   Pour in the vegetable stock and bring to a boil, then reduce heat to low and simmer, covered, until the pumpkin and carrot are very tender when pierced with a fork, about 25 minutes.

   25:00 · Simmer vegetables
6. 6

   Remove the pot from the heat and let cool slightly, about 5 minutes, before blending.

   5:00 · Cool before blending
7. 7

   Puree the soup directly in the pot with an immersion blender, or in batches in a countertop blender, until completely smooth.

8. 8

   Return the pureed soup to the pot over low heat and stir in the heavy cream, maple syrup, nutmeg, cinnamon, salt, and pepper.

9. 9

   Simmer gently over low heat, stirring occasionally, until heated through, about 5 minutes. Taste and adjust salt or maple syrup as needed.

   5:00 · Simmer soup
10. 10

    Ladle the soup into bowls and garnish with toasted pumpkin seeds and a light sprinkle of nutmeg.