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Pumpkin Soup

Originally published in Feast Magazine
Thick and Creamy Soup
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Servings 32

Ingredients
  

  • 1 each large French pumpkin, peeled and cut into cubes
  • 2 cups veggie stock or broth
  • 3 tbsp salt
  • 1 tbsp black pepper
  • 1 tbsp minced garlic
  • 1/2 cup maple syrup
  • 1 tsp smoked paprika
  • 1 tsp ground sage
  • 1 tsp soy sauce

Instructions
 

  • Peel the pumpkin and cut into cubes.
  • Boil in stock for about 20 minutes, or until tender.
  • Save the liquid/stock.
  • Combine all ingredients and about half of the saved liquid in a large blender.
  • You can also use an immersion blender while in the pot.
  • Puree everything together until you reach the desired consistency. Add liquid if necessary.