Description
Indulge in the comforting flavors of fall with this creamy Pumpkin Soup topped with crunchy Walnut Crispies. This vegetarian soup is easy to make and perfect for a cozy dinner on a chilly evening.
Ingredients
Scale
Soup:
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon fresh thyme leaves
- 4 cups pumpkin puree (canned or homemade)
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 teaspoon ground nutmeg
- Salt and black pepper, to taste
Walnut Crispies:
- 1/2 cup chopped walnuts
- 1 tablespoon maple syrup
- 1/2 teaspoon smoked paprika
- 1 tablespoon chopped fresh parsley
Instructions
- Soup: Heat olive oil and butter in a large pot over medium heat. Add onion and cook until soft. Stir in garlic and thyme. Add pumpkin puree and broth, bring to a boil, then simmer. Puree the soup until smooth. Stir in cream, nutmeg, salt, and pepper.
- Walnut Crispies: Toast walnuts in a skillet, add maple syrup and paprika. Remove from heat and cool on parchment paper. Serve soup topped with walnut crispies and parsley.
Notes
- For extra richness, drizzle each bowl with cream or olive oil.
- Serve with crusty bread for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 290
- Sugar: 8g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 25mg
