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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.
- 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
Heat the butter in a large Dutch oven or stockpot.