Source: Food&Wine

Maple sugar gives this pumpkin soup a hearty sweetness that’s perfect for winter. If you can’t find maple sugar, you can substitute regular syrup.

Ingredients

• 2 tablespoons butter
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
• 1 quart vegetable stock
• 1 tablespoon maple sugar (plus more for garnish)
• 2 teaspoons salt
• 1/4 teaspoon fresh nutmeg
• 1/4 cup heavy cream

Directions

• Step 1

  Heat the butter in a large Dutch oven or stockpot. Sauté the onion over medium-high heat until soft, about 5 minutes. Add the garlic and continue to cook until fragrant, about 2 minutes.

• Step 2

  Carefully stir in the pumpkin, stock, maple sugar, salt and nutmeg. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon. Off the heat, stir in the cream. Puree using an immersion or stand blender until very smooth.

• Step 3

  Serve the soup in bowls and garnish with maple sugar.