Easy Pumpkin Soup

Pumpkin Soup

(adapted from pumpkin soup from the pioneer woman cooks)


2 Pie Pumpkins, sliced, stems and seeds removed
1 quart Vegetable Stock (32oz)
1/3 cup Maple Syrup
1/2 cup Heavy Cream
Dash Of Nutmeg
Dash of Cumin
Salt To Taste
Extra Cream, For Serving


  1. Preheat oven to 325 degrees. Place pumpkin slices face down on a cookie sheet with a layer of water. Bake until flesh is soft – about 1 hour). Allow to cool slightly, then scoop out pumpkin flesh into a bowl. Set aside.
  2. In a pot, heat up the pumpkin flesh with the stock and maple syrup until simmering. Mash out the big chunks, the transfer the mixture to a blender or food processor (or use an immersion blender) and puree until velvety smooth. Add cream and nutmeg, then blend again.
  3. Reheat if you need to, then pour soup into bowls and dot with cream. use a knife to swirl the cream into whatever design you please.

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