Who has been craving pumpkin everything?! It’s the absolute best for this time of year, so cozy and rich and gives you that hygge Autumn feeling!
Here’s our recipe for the yummiest pumpkin soup, and if you make it, we’d love to see, so tag @nwfavorites and @fittbeapps ~ and be sure to Pin it too (we have an image for you below, and you’re more than welcome to share!
2 tablespoons olive oil
1 medium yellow onion, very finely chopped
3 cloves garlic, grated
1 tablespoon fresh thyme leaves
1 tablespoon fresh sage
3 cups pumpkin purée
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh ginger
2 cups chicken broth
1 tablespoon maple syrup
2 tablespoons half and half
5 dashes Worcestershire sauce
1/8 teaspoon umami powder
Toasted sunflower seeds for serving! (optional)
Heat the olive oil in a saucepan over medium heat. Add the onion, sauté for 5 minutes or until onions start to brown, add in garlic and cook another 5 minutes.
Add the Thyme and sage stir to combine, next stir in the pumpkin puree, salt, cumin, pepper and ginger.
Cook over medium-low until fragrant, about 5 minutes. At this point mix in the chicken broth and stir to combine.
Remove from heat, mix in the maple syrup and half and half, stirring constantly. Add Worcestershire sauce and umami powder. Use an immersion blender to puree the soup. Taste it and adjust salt and pepper accordingly.
The flavors meld as the soup sits so it’s best to cook this 3-4 hours before serving. Garnish with toasted sunflower seeds!
Enjoy, and be sure to save it to your Pinterest recipe board. And tag us on your Instagram @nwfavorites and @fittbeapps