Tuscan Herb Pumpkin Soup

Warm up with this creamy, hearty fall favorite — infused with Tuscan herbs, a touch of garlic, and 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

Ingredients:

• 1 medium yellow onion, chopped very fine
• 3 cloves garlic, chopped very fine
• 1 large bunch fresh thyme, remove leaves, chopped very fine
• 2 tbsp Redstone Tuscan Herb Olive Oil
• 1 15 oz can pumpkin puree
• 1 tsp salt
• 3/4 tsp ground cumin
• 1/5 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 hevy cream
• Toasted pumpkin seeds and flaky sea salt for garnish

 Instructions:

1. Heat olive oil in a medium saucepan over medium heat, until shimmering.
2. Add onion, garlic, and thyme.  Cook until fragrant and soft.
3. Add pumpkin and spices.  Cook over medium-low heat until steaming and fragrant. Stirring occasionally.
4. Add broth. Stirring occasionally.  Cook until bubbly over medium heat.
5. Add maple syrup and cream.  Remove from heat.
6. If you desire a more creamier soup, use an immersion blender to transfer to a blender to puree until your desired consistency.
7. Garnish and serve warm.
8. Make two large bowls.
9. Refrigerate leftovers.