Pumpkin Soup with Maple Drizzle
There’s pumpkin soup — and then there’s this one. Smooth and deeply flavored, this creamy pumpkin soup with maple drizzle hits that perfect balance of savory and lightly sweet. Roasted pumpkin purée gives it body, a splash of cream turns it velvety, and a finishing swirl of maple syrup brings gentle warmth and aroma to every spoonful.
It’s simple enough for a weeknight but elegant enough for Thanksgiving or a fall dinner party. Try it dairy-free with coconut milk, or add a touch of miso or sherry for more depth — the base stays balanced and silky no matter how you adapt it.
Pumpkin Soup with Maple Drizzle
Prep
⏱️
Cook
🔥
Total
⏳
Serves
🍽️ 4
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 3 cups pumpkin purée (fresh or canned)
- 3 cups vegetable or chicken broth
- ½ cup cream (or coconut milk for dairy-free)
- 1–2 tbsp pure maple syrup
- Salt & pepper to taste
- Optional: toasted pumpkin seeds for garnish
Instructions
- In a pot, heat butter over medium. Sauté onion 5–6 min until soft.
- Add garlic, cook 1 min more.
- Stir in pumpkin purée, broth, cream, and 1 tbsp maple syrup.
- Simmer 10–15 min. Blend until smooth and creamy.
- Taste and adjust with salt, pepper, and more maple syrup if desired.
- Serve hot, drizzled with a swirl of cream + maple syrup, sprinkle with pumpkin seeds.
Level it up (gourmet): Fry fresh sage leaves in a little butter until crisp; garnish bowls. Toast pepitas with sea salt. For extra depth, stir in ½ tsp white miso or a splash of dry sherry before blending.
By PantryJoy •
September 19, 2025
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