Pumpkin Thyme Soup

makes 4-6 servings

Ingredients

2 tbsps olive oil
1 yellow onion, finely diced
2 garlic cloves, minced
1 - 15 oz. can of pumpkin pureé
2 tsp fresh thyme
1 tsp fresh rosemary
1/2 tsp ground ginger
1 tsp salt
1/2 tsp black pepper
pinch of cayenne
2 cups vegetable broth
1-2 tbsp maple syrup, to taste
1/4 cup heavy whipping cream

Directions

In a Dutch oven, heat olive oil over medium heat. Add onions and cook 2-3 minutes. Add garlic and cook an additional minute. Add pumpkin, thyme, rosemary, ginger, salt, pepper, and cayenne. Stir to combine.

Add 2 cups of vegetable broth. Gently stir to combine. Cook for an additional 5 minutes or until the soup comes together.

Add maple syrup and heavy whipping cream. Bring to a simmer over medium heat and cook for 10 minutes. Remove from heat.

For a silkier soup, use an immersion blender to gently pureé the soup.