Sweet & Savory Pumpkin Soup with Maple Sugar

• 2 tablespoons butter
• 1 large sweet onion, diced
• 2 cloves garlic, minced
• Two 15-ounce cans pure pumpkin puree (or 4 cups fresh roasted pumpkin)
• 1 quart vegetable stock
• 1 tablespoon maple sugar (plus more for garnish)
• 2 teaspoons salt
• 1/4 teaspoon fresh nutmeg
• 1/4 cup heavy cream

1. Heat the butter in a large Dutch oven or stockpot.
2. Saute the onion over medium-high heat until soft, about 5 minutes.
3. Add the garlic and continue to cook until fragrant, about 2 minutes.
4. Carefully stir in the pumpkin, stock, maple sugar, salt and nutmeg.
5. Bring to a boil, then turn the heat to medium and simmer for 20-25 minutes, until the soup coats the back of a spoon.
6. Off the heat, stir in the cream.
7. Puree using an immersion or stand blender until very smooth.
8. Serve the soup in bowls and garnish with maple sugar.

butter, sweet onion, garlic, pumpkin puree, vegetable stock, maple sugar, salt, fresh nutmeg, heavy cream

Taken from www.foodandwine.com/recipes/sweet-and-savory-pumpkin-soup-with-maple-sugar (may not work)