Cook dinner Mode
(Preserve conceal wakeful)
Substances
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2 tablespoons butter
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1 wide sweet onion, diced
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2 cloves garlic, minced
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Two 15-ounce cans pure pumpkin puree (or 4 cups recent roasted pumpkin)
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1 quart vegetable stock
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1 tablespoon maple sugar (plus more for garnish)
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2 teaspoons salt
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1/4 teaspoon recent nutmeg
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1/4 cup heavy cream
Instructions
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Warmth the butter in a wide Dutch oven or stockpot. Sauté the onion over medium-excessive warmth until gentle, about 5 minutes. Add the garlic and continue to cook dinner until fragrant, about 2 minutes.
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In moderation creep in the pumpkin, stock, maple sugar, salt and nutmeg. Lift to a boil, then turn the warmth to medium and simmer for 20-25 minutes, until the soup coats the again of a spoon. Off the warmth, creep in the cream. Puree the exhaust of an immersion or stand blender until very gentle.
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Wait on the soup in bowls and garnish with maple sugar.
At the foundation appeared: October 2012
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