This pumpkin soup is the ultimate fall comfort food. This recipe is filled with flavor and so velvety smooth & savory.
- 2 tablespoons Olive Wood Smoked Premium Extra Virgin Olive Oil
- 5 leeks, white and light green parts only, washed well and thinly sliced (about 6 cups)
- 4 cloves garlic, roughly chopped
- 1 (15-oz) can pumpkin purée
- 1 apple, peeled, cored, and roughly chopped
- 6 cups low-sodium chicken broth
- 5 tablespoons maple syrup
- 1½ teaspoons salt
- ½ teaspoon ground cumin
- ⅛ - ¼ teaspoon cayenne pepper, to taste
- 1½ teaspoons chopped fresh thyme, plus more for garnish
- 1½ teaspoons chopped fresh sage
- ¼ cup heavy cream, plus more for garnish
- Melt the butter in a medium soup pot over medium heat. Add the leeks and garlic and cook, stirring occasionally, until softened, about 10 minutes.
- Add the pumpkin, apple, broth, maple syrup, salt, cumin, cayenne pepper, thyme and sage. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.
- Add the heavy cream. Use a stick blender to purée the soup until completely smooth. (Alternatively, cool the soup slightly and use a blender to purée in batches. Be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters.) Ladle the soup into bowls and garnish with a swirl of cream (see note below) and fresh thyme leaves, if desired.
- Note: To add a swirl of cream that floats on top of the soup, whip a few tablespoons of cream with a whisk until ever so slightly thickened. Then use a teaspoon to drizzle and swirl the cream over the soup.