Cart
0
Warm up with this creamy, hearty fall favorite, infused with Tuscan herbs and a touch of garlic, balanced with thyme, nutmeg, and a drizzle of maple. A cozy bowl with just a hint of heat to keep you toasty on chilly days.
Tuscan Herb Pumpkin Soup
Tina DeRosa
2
10 minutes
20 minutes
410
American
Soup
A creamy, cozy pumpkin soup made with Tuscan Herb olive oil, garlic, and thyme, finished with nutmeg, a touch of maple, and just a hint of heat.
Ingredients
1 medium yellow onion, chopped very fine
3 cloves garlic, chopped very fine
1 large bunch fresh thyme, remove leaves, finely chopped
2 tbsp Redstone Tuscan Herb Olive Oil
1 can (15 oz) pumpkin purée
1 tsp salt
3/4 tsp ground cumin
1/4 tsp ground black pepper
1/8 tsp ground nutmeg
1/8 tsp cayenne pepper
2 cups vegetable or chicken broth
4 tbsp maple syrup
2 tbsp heavy cream
Toasted pumpkin seeds, for garnish
flaky sea salt, for garnish
Directions
Heat olive oil in a medium saucepan over medium heat, until shimmering.
Add onion, garlic, and thyme. Cook until fragrant and soft.
Add pumpkin and spices. Cook over medium-low heat until steaming and fragrant, stirring occasionally.
Add broth, stirring occasionally. Cook until bubbly over medium heat.
Add maple syrup and cream. Remove from heat.
For a creamier soup, purée with an immersion blender, or carefully transfer to a blender, until it reaches your desired consistency.
Garnish and serve warm.
