Ingredients
- 1 med. sugar pumpkin, roasted and cooled
- 2 T. extra-virgin olive oil
- 8 whole stems thyme
- 1 T. picked thyme leaves
- 3 T. unsalted butter (Optional)
- 2 lg. leeks, quartered lengthwise and finely chopped
- 1 sm. yellow onion, finely sliced
- 1 qt. low-sodium vegetable stock
- 2 bay leaves
- 2 T. maple syrup
- 1 T. juice from 1 lemon
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Instructions
- Warm olive oil over medium-high heat. Add leeks and onion and cook until softened. Add stock and maple syrup and bring to a simmer.
- Add roasted pumpkin, bay leaves and whole thyme to the pot. Let simmer for 15-30 minutes then remove leave and stems. Puree soup until completely smooth.
- (Optional) Heat butter in a small skillet over medium heat until butter is browned and nutty. Remove from heat and add thyme leaves. Add lemon juice and drizzle over individual portions of soup.