All props for this recipe go to Jeremy–sole creator and master of all things pumpkin soupish.
One half large, sweet onion, chopped.
Lots of butter….maybe a 1/2 stick? (We should keep better track…it’s just for sauteing the onions. Use your judgement. Or use olive oil.)
1 quart of veggie stock.
6-8 cups mashed, cooked pumpkin depending on how thick you like your soup. (We use fresh pumpkin, but canned pumpkin will work too. Be sure you use plain pumpkin, not pumpkin pie mix. We use 8 cups.)
1/2 tsp of both ground nutmeg
1/2 tsp ground cinnamon
1/4 cup of pure maple syrup
1/2 cup heavy cream
Saute chopped onions until translucent. When finished set aside.
Add the pumpkin and vegetable stock to large pot.Bring to a boil.
Add nutmeg, cinnamon and heavy cream.
Add butter and onions.
Add maple syrup.
Place all ingredients in a blender or Ninja. Blend everything very well, until the consistency is smooth like jazz.