Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 1 cup chopped onion
• 5 whole black peppercorns
• 1 clove garlic, minced
• 0.5 teaspoon chopped fresh thyme
• 4 cups pumpkin puree
• 6 cups chicken stock
• 3 tablespoons pure maple syrup
• 1.5 teaspoons salt
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cinnamon
• 0.5 cup heavy whipping cream
• 1 teaspoon chopped fresh parsley

Steps

1. Heat oil in a large pot over medium-high; add onion and cook, stirring occasionally, until brown and soft, about 10 minutes. Add peppercorns, garlic, and thyme. Cook, stirring often, until fragrant and slightly brown, about 2 minutes.
2. Stir in pumpkin puree; cook, stirring occasionally, until puree turns a few shades darker, about 5 minutes. Stir in stock, maple syrup, salt, nutmeg, and cinnamon. Simmer, uncovered, on medium-low heat, stirring occasionally, until slightly reduced, about 30 minutes.
3. Transfer soup to a blender in batches; secure lid (hold down with a kitchen towel), and blend until smooth, about 30 seconds per batch.
4. Return soup to the pot; stir in heavy cream. Cook over medium heat until heated through, about 4 minutes.
5. Ladle soup into bowls and garnish with fresh parsley.