When the leaves start turning and there's a chill in the air, nothing captures the essence of autumn quite like this Maple Pumpkin Soup. Inspired by New England's dual treasures – sugar pumpkins and maple syrup – this soup strikes the perfect balance between sweet and savory.
The maple syrup doesn't make this soup dessert-sweet. Instead, it enhances the natural sweetness of pumpkin while adding that distinctive caramel-like depth that only real maple can provide. Finished with a drizzle of syrup and candied pecans, it's comfort food elevated to something truly special.
Why This Recipe Works
- Pure maple syrup – Real maple adds complex sweetness with hints of vanilla and caramel that artificial syrups can't replicate
- Warm spice blend – Cinnamon, nutmeg, and allspice complement both pumpkin and maple without overwhelming
- Caramelized onions – Taking time to properly soften the onions adds another layer of natural sweetness
- Textural garnishes – Candied pecans provide essential crunch against the silky soup
- Fresh thyme – Herbaceous notes balance all that sweetness beautifully
Ingredient Notes
Maple Syrup Grade: Use Grade A Dark or Very Dark for the strongest maple flavor. These darker grades have more robust, complex flavors that stand up to cooking. Save the lighter grades for pancakes.
Sugar Pumpkin: Also labeled as pie pumpkin or sweet pumpkin. Much sweeter and smoother than carving pumpkins. One 3-pound pumpkin yields about 2 pounds of usable flesh.
Canned Pumpkin Option: In a pinch, one 15-oz can of pure pumpkin purée works great. Just make sure it's 100% pumpkin, not pumpkin pie filling which has added sugars and spices.
Step-by-Step Guide
The foundation of this soup is properly caramelized onions. Don't rush this step – let them cook until they're soft and golden, which concentrates their natural sugars and adds depth.
When simmering the pumpkin, make sure it's completely tender before blending. Undercooked pumpkin results in a grainy texture. Test by pressing a cube against the pot – it should mash easily with no resistance.
Add the maple syrup after blending. This preserves its delicate aromatics which can dissipate with prolonged cooking. Taste and adjust – you may want more or less depending on your preference.
Serving Suggestions
The garnishes aren't just decoration – they're essential to the experience. The candied pecans add crunch and extra maple flavor, while the fresh thyme provides an herbal counterpoint to all that sweetness.
Serve alongside crusty bread, cornbread, or warm biscuits. This soup makes an excellent starter for Thanksgiving dinner or a comforting weeknight meal with a simple salad.
Variations
- Bourbon Maple: Add a tablespoon of bourbon with the maple syrup for grown-up warmth
- Apple Maple: Replace half the stock with apple cider for extra autumn flavor
- Bacon Crumbles: Top with crispy bacon bits instead of or alongside the pecans
- Brown Butter: Brown the butter before sautéing onions for nutty depth
Storage Tips
Store in an airtight container in the refrigerator for up to 5 days. The soup thickens when chilled – thin with a splash of stock when reheating. Freezes well for up to 3 months. Make candied pecans fresh for best texture.
Maple Pumpkin Soup
Sweet and savory pumpkin soup with pure maple syrup, warm spices, and candied pecan topping. New England comfort in a bowl.
Nutrition per serving
Ingredients
Instructions
- Melt butter in a large pot over medium heat. Add diced onion and cook until softened and starting to caramelize, about 6-7 minutes.
- Add garlic and cook for 1 minute. Add pumpkin cubes, vegetable stock, cinnamon, nutmeg, and allspice. Bring to a boil.
- Reduce heat and simmer covered until pumpkin is completely tender, about 20 minutes.
- Remove from heat and blend until smooth using an immersion blender. Stir in maple syrup and heavy cream.
- Season with salt and pepper. Return to low heat and warm through without boiling.
- Ladle into bowls and garnish with an extra drizzle of maple syrup, candied pecans, and fresh thyme leaves.
Recipe Notes
- Use pure maple syrup (Grade A Dark recommended), never pancake syrup.
- For candied pecans: toast 1/2 cup pecans with 1 tbsp maple syrup and 1 tbsp butter until glazed.
- Can substitute 15 oz canned pure pumpkin purée for fresh pumpkin.
- Reduce maple to 1/4 cup if you prefer less sweetness.
Frequently Asked Questions
What kind of maple syrup should I use?
Always use pure maple syrup, never pancake syrup which is mostly corn syrup with artificial flavor. Grade A Dark or Very Dark has the strongest maple flavor for cooking. The darker grades stand up better to the pumpkin and spices.
Can I use canned pumpkin?
Yes! Use one 15-oz can of pure pumpkin purée (not pumpkin pie filling). Skip the simmering step and just heat the purée with stock before blending. This cuts prep time significantly.
How do I make maple pumpkin soup vegan?
Replace butter with olive oil or vegan butter, and use coconut cream instead of heavy cream. The coconut adds a subtle richness that pairs beautifully with maple and pumpkin.
Is this soup very sweet?
It has a pleasant sweetness balanced by savory elements. The maple syrup enhances the natural sweetness of pumpkin rather than making it dessert-like. Reduce maple to 1/4 cup if you prefer less sweetness.
What are candied pecans and how do I make them?
Toast pecans in a dry skillet with a tablespoon each of maple syrup and butter until glazed and fragrant, about 3-4 minutes. Let cool on parchment paper. They add wonderful crunch and extra maple flavor to the soup.