Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 1 apple, peeled, seeded, and chopped
- 4 garlic cloves, minced
- 1 bay leaf
- 29 ounces pure pumpkin purée
- 1 teaspoon grated fresh ginger
- 1 teaspoon kosher salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/8 teaspoon ground cloves
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 tablespoons pure maple syrup
- 1/2 cup coconut milk (can use heavy cream)
Garnish
- Drizzle of coconut milk or heavy cream
- Toasted pepitas
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium-high heat. Add the chopped onion and apple, cooking until soft and translucent, about 5 minutes. Then add the minced garlic and bay leaf, cooking for an additional minute until fragrant.
- Add Pumpkin and Spices: Stir in the pumpkin purée, grated fresh ginger, kosher salt, ground cinnamon, paprika, ground cloves, freshly ground black pepper, and vegetable broth. Mix until everything is well combined.
- Simmer: Reduce the heat to low and let the soup simmer gently for 10 minutes to allow the flavors to meld. Remove the bay leaf afterward.
- Blend the Soup: Use an immersion blender directly in the pot to puree the soup until smooth and creamy. This creates a velvety texture.
- Finish with Cream and Sweetness: Stir in the coconut milk (or heavy cream) and pure maple syrup. Taste the soup and adjust seasoning with additional salt and pepper as needed for balance.
- Serve and Garnish: Ladle the warm soup into bowls. Garnish each serving with a drizzle of coconut milk or heavy cream and sprinkle with toasted pepitas for a crunchy topping. Serve immediately.
Notes
- For a richer texture, substitute coconut milk with heavy cream.
- To make the soup spicier, add a pinch of cayenne pepper or more black pepper.
- Use fresh pumpkin purée or high-quality canned pumpkin purée for best flavor.
- To toast pepitas, simply heat them in a dry skillet over medium heat until golden and fragrant.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
