We may still technically be in the dog days of summer, but you know you’re itching to start digging into those fall flavors of corn and pumpkin and squash. Here’s a sneak preview of fall to get you craving pumpkin. This luscious soup isn’t spiced, but herbed, and it tastes like Thanksgiving on a spoon. Enjoy with a side of cornbread. If you can’t get fresh pumpkin yet, the recipe works great with canned pumpkin (two cans) as well…just be sure to go for the puree, not the pie filling.
Decadent browned butter sauce is an optional topping for this hearty, wholesome soup that puts your wintered over (or fresh!) pumpkins to excellent use. Serve with a generous salad of leafy greens for a meal balanced in texture and temperature.
Tip: You can swap in canned pumpkin puree (about two cans) if fresh pumpkins aren’t in season!
Servings: 8 (206 g )
Prep Time: 15 min.
Cook Time: 40 min.
- 2 Tbsp. extra-virgin olive oil
- 2 large leeks, quartered lengthwise and finely chopped
- 1 small yellow onion, finely sliced
- 1 quart low-sodium vegetable broth
- 2 Tbsp. maple syrup
- 1 medium sugar pumpkin, roasted and cooled
- 2 bay leaves
- 8 whole stems thyme
- 3 Tbsp. unsalted butter (optional)
- 1 Tbsp. picked thyme leaves
- 1 Tbsp. lemon juice
- Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add broth and maple syrup and bring to a simmer.
- Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems. Puree soup until completely smooth.
- (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.