Low Iodine Classic Pumpkin Soup

Total time55 min

Prep time15 min

Cook time40 min

4.8

(10)

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Ingredients

4 servings

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
1 medium yellow onion, diced
3 garlic cloves, minced
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp cayenne pepper (optional)
1 can (29 oz) pure pumpkin puree
3 cups low-sodium chicken broth
½ cup heavy cream
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
1 tsp maple syrup
salt and pepper, to taste

For serving

2 tbsp heavy cream, for swirling (optional)
Chef's tip
Use unsweetened dairy-free heavy cream in cooked sauces, soups, and ganache. For whipped uses, choose a product labeled whippable.
2 tbsp pepitas (optional)
fresh chives or flat-leaf parsley, chopped (optional)

Instructions

1
Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
2
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.

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