CREAMY PUMPKIN SOUP
8
servings30
minutesConvenient canned pumpkin combines with the big garlic and maple flavors to create a Thanksgiving Day (or any day) standout dish. Our Garlic Maple Blend is in great company alongside Garlic Extra Virgin Olive Oil in this full-flavored pumpkin soup. We bump the sweetness of the roasted garlic and pumpkin with a splash of Bourbon Balsamic Vinegar. We give it a whirl in a blender for an ultra creamy finish. Top with these Roasted Pecans for a lovely dish that’s supremely satisfying.
Ingredients
1 medium yellow onion, chopped
1 rib celery, chopped
2 cloves garlic, minced
1 15-oz can of pumpkin puree
1 tsp salt
1 Tbsp Garlic Maple Blend
2 cups vegetable broth – we use Vegan Broth Powder
1 Tbsp Bourbon Balsamic Vinegar
1/2 tsp ground white pepper
1/4 cup heavy cream, plus more for adjusting consistency
Instructions
- Heat a Dutch oven over medium high heat. Drizzle in Garlic Extra Virgin Olive Oil to coat the bottom. Add in the onion and celery and saute until the vegetables are wilted and turning clear and just starting to brown. Add in the garlic and saute for 1 minute.
- Add in the pumpkin, salt, Garlic Maple Blend and ground white pepper. Combine and cook to heat through the pumpkin. It should darken and stick a little to the bottom of the pot – about 5 minutes. Add in the vegetable broth and Bourbon Balsamic Vinegar, and stir to combine. Allow to heat through for about 5 minutes.
- Transfer the mixture to a blender, working in batches if needed, and blend until the soup is completely smooth. Move back to the pot.
- Return the soup to medium – low and add in the heavy cream. Bring just to a simmer then reduce the heat. At this point you can add more cream, broth or water to adjust the consistency. Taste and adjust with salt.
