Pumpkin Soup

Temperatures are finally below 90 degrees in Dallas, which means it is soup season! I am not a large fan of pumpkin-flavored things (sorry Pumpkin Spice Latte), but this pumpkin soup has become one of my few exceptions. I cheat and use canned pumpkin, which makes this soup an easy and quick meal on a chilly fall day. The flavors of this pumpkin soup are very subtle and it pairs well with grilled cheese or sourdough croutons. Enjoy! xoxo

Images via Alex Phillips.

Print Pumpkin Soup Recipe 

4 cups (14 oz.) canned pumpkin puree (or 2 sugar pie pumpkins roasted)

6 tablespoons unsalted butter

2 shallots, diced

4 garlic cloves, minced

1 tablespoon fresh thyme

1/4 cup marsala

5 cups vegetable broth

3 tablespoons maple syrup

1 cup half-and-half

In a Dutch oven or heavy saucepan, melt 3 tablespoons of the butter. Add shallots and cook until softened. Add garlic and thyme and cook for about 1 minute. Deglaze the pan with marsala and add pumpkin, cooking until lightly browned. Add broth and maple syrup and simmer gently for 20 minutes. Stir in the half-and-half. Add the remaining 3 tablespoons of butter to the soup and stir until the butter is melted. Season the soup with salt and pepper.

To make croutons, cut two slices of sourdough bread horizontally once and vertically six times. Spread butter on one side of each crouton and place it on a baking sheet. Top with Parmesan cheese and bake for about 10 minutes at 350 degrees or until crispy.