Name: Sugar Pumpkin Soup
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sugar pumpkin; 2 apples, preferable tart such as granny smith, split in half and cored; oil; 2 tbsp butter or oil; 1 medium yellow onion, chopped; 1 carrot, peeled and chopped; 2 celery stalks, chopped; 3 cups chicken or vegetable stock, plus more as needed; 2 sprigs of thyme, plus only leaves of one sprig of thyme (or 1/4 tsp dried thyme); 2 bay leaves; spices to taste, here's what I used: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves; ¾ cup heavy cream; 3 tbsp maple syrup, plus more to taste; ¼ cup peanut butter, optional; ¼ cup salted roasted peanuts, optional; kosher salt and freshly ground black pepper to taste

If I had to choose between butternut squash soup and pumpkin soup, I’d usually go for butternut squash. It’s naturally sweeter, caramelizes better when roasted, and delivers a more intense flavor. For a long time, I wasn’t a fan of pumpkin soup because it often fell flat by comparison. But that changed with this recipe—it’s bursting with flavor and totally redefines what pumpkin soup can be! 🎃

This soup features a combination of ingredients that bring out the best in the pumpkin’s earthy flavor: creamy peanut butter and crunchy peanuts (which you can skip or swap for a different nut), tart apples for a hint of sweetness and brightness, and nutty brown butter to add richness. The final touch? A swirl of maple whipped cream, adding a lovely contrast of sweetness and creaminess.

I’ll admit, I end up adding more cream and maple syrup to this soup than I usually would, but it’s worth every spoonful. The layers of flavor and texture make it a standout dish—one that I reach for whenever I’m looking to make a big impression.

Let’s get cooking! 🍁💛

CategorySoups

If I were to pick between butternut squash soup and pumpkin soup, I would probably go with butternut squash. Butternut squash seems to be sweeter than pumpkin, as well as it better caramelizes in the oven, encouraging better starch breakdown and sweeter and bolder taste. In fact, I didn’t even like pumpkin soup for the longest time. So this version is loaded with flavour!

Yields4 Servings

Cook Time45 mins

1 sugar pumpkin

2 apples, preferable tart such as granny smith, split in half and cored

oil

2 tbsp butter or oil

1 medium yellow onion, chopped

1 carrot, peeled and chopped

2 celery stalks, chopped

3 cups chicken or vegetable stock, plus more as needed

2 sprigs of thyme, plus only leaves of one sprig of thyme (or 1/4 tsp dried thyme)

2 bay leaves

spices to taste, here's what I used: 1/2 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp nutmeg, 1/8 tsp cloves

¾ cup heavy cream

3 tbsp maple syrup, plus more to taste

¼ cup peanut butter, optional

¼ cup salted roasted peanuts, optional

kosher salt and freshly ground black pepper to taste

Preheat oven to 400°F.

Split the pumpkin in half, scoop out the seeds,drizzle with a little bit of olive oil and a pinch of kosher salt and lay cut side down on a rimmed baking sheet (do not use Parchment or it won't brown.)

Bake in preheated oven. It will take around 40-45 minutes. It should be very tender when tested with a fork. Remove from the oven when ready.

After 35 minutes of baking, add 3 apple halves cut side down to the sheet with the pumpkin and continue roasting.

While the pumpkin bakes, let's make the base of the soup.

Heat butter over medium heat in a large pot, swirling the pan constantly and stirring the butter with a wooden spoon. At first your butter will shimmer (sound of water evaporating,) then it will start to brown and you will see brown solids forming; your butter will become perfectly still and smell nutty - you just made brown butter. This whole process should take only about 1.5-2 minutes for this small amount of butter. Be sure to watch closely, stir constantly to avoid burning and scorching the pot.

As soon as your brown butter is ready, add onions, carrots and celery and cook for about 5 minutes until soft and translucent, but not browned. Proceed to the next step immediately, or remove from heat and set aside until your pumpkin is ready.

Scoop the pumpkin out carefully, as it will be quite hot. Scoop out the apple.

Add your pumpkin and apple to the pot with onions, carrots and celery. Add 2 thyme sprigs, bay leaves, spices (see the blend I used, but can adjust to taste) and about 3 cups of stock and bring to simmer. Reduce to maintain steady simmer and simmer for about 15 minutes for flavours to meld and for onions, carrots and celery to become very tender.

While the soup is cooking, prepare the maple cream.

Beat 3/4 cup heavy cream, 2 TBSP maple syrup and a pinch of salt to very soft peaks. Set aside when ready.

When the soup is ready and all the veggies are tender, remove the bay leaves and thyme sprigs, and transfer the contents of the pot to a blender (or use handheld immersion blender.) Stir in peanut butter, if using, and 1 TBSP maple syrup. Process until very creamy and smooth. If needed, add more stock to thin the soup out to desired consistency.

Taste your soup and season with more salt and pepper, to taste. Salt brings out the flavour in food, so be sure to salt your food well, without making your soup taste too salty. Add more maple syrup if desired. Each pumpkin has a different level of sweetness, so it's possible some times you will need more maple syrup than other times.

Fold about 1/3 of your whipped maple cream into the soup. Divide the soup between bowls. Top with remaining maple whipped cream and garnish with fresh thyme leaves, peanuts and freshly ground black pepper. Slice the remaining half of the apple and garnish the soup with it. Enjoy.