Pumpkin soup

Time 1 hour 20 minutes
Yields Serves 10
Pumpkin soup

Saute the garlic and onions in the butter over low heat until translucent, about 10 minutes. Add the carrots and cook another 10 minutes.


Add the chicken stock, pumpkin, syrup, cloves, cinnamon, cumin and salt. Cover and simmer for 40 minutes, until the flavors combine and the carrots are very tender.


Remove the soup from the heat and puree in batches, using an immersion or regular blender. Add one-half cup cream and blend until combined.


Whip the remaining cream with the sage and spoon a dollop onto each serving as garnish with the toasted pepitas.

Soup can be made, covered and chilled until needed.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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