Prep 0 mins
Cook 0 mins
- In a large pot, heat the oil over a medium flame. Add onion and saute until limp, but not browned, about 6 to 8 minutes.
- Stir in 3 cups of the stock, and let simmer, partially covered, about 15 minutes.
- Pour tomatoes and maple syrup into the food processor and puree. Add to pot above. Add the pumpkin and remaining 1 cup stock.
- Season with the pepper and salt to taste. Reheat. Garnish with finely chopped chives.
This is very tasty. I get requests to make this soup all the time now. I made the butternut squash version, adding a ton of dried spices: paprika, basil, oregano, sage, parsley, etc.
Wow! What a great recipe - thank you very much. I can't wait to make this myself, and will surely pass this on to my son who loves to both garden and cook!
This is such an easy soup to make, it's a thick warming winter soup. From a taste point of view I found it a little bland, so added Worcester sauce, oregano, a little Basil, a little chilli sauce and bay leaves, which at least to me improved it massively...