- Simmer gently until the soup is fully heated through and flavors are blended; cooking times may vary depending on equipment.
- If blending, keep the blender head submerged and blend carefully to avoid splashing hot liquid.
- The soup will thicken as it cools or chills—add a small splash of broth or water when reheating to adjust consistency.
- Refrigerate leftovers within 2 hours in an airtight container and store up to 3–4 days.
- Reheat gently on the stovetop or in short microwave intervals, stirring occasionally, until warmed through.
- Discard if smell, texture, or appearance changes.
Ingredients
Method
- Before You Begin
- Prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
- Heat olive oil in a pot over medium heat. Add onion and garlic; cook 4–6 minutes until softened.
- Add fresh thyme and cook 1–2 minutes until aromatic.
- Stir in pumpkin, salt, cumin, pepper, ginger, and cayenne.
- Add the broth and bring the soup to a gentle simmer. Cook for 10–12 minutes, stirring occasionally, until the soup is heated through and the flavors are well blended.
- Stir in maple syrup and heavy cream until smooth.
- Taste and adjust seasoning. Serve warm with toppings.