pumpkin soup recipe

Ingredients

• 1 tbsp olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 lb pumpkin, peeled, seeded, and cubed (about 1 medium pumpkin)
• 4 cups vegetable broth
• 1 cup heavy cream
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• Salt and pepper to taste
• 1 tbsp maple syrup (optional)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat.
2. Add onion and cook until softened, about 5 minutes.
3. Add garlic and cook for 1 minute more.
4. Add cubed pumpkin and vegetable broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until pumpkin is very tender.
5. Carefully transfer soup to a blender (or use an immersion blender) and blend until smooth.
6. Return soup to pot. Stir in heavy cream, cinnamon, and nutmeg.
7. Heat through, do not boil.
8. Season with salt and pepper to taste. Add maple syrup if desired.

Notes

• For a smoother soup, you can roast the pumpkin first. Roasting brings out a richer flavor.
• If using an immersion blender, be careful when blending hot liquids. Start on low speed.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Garnish with a swirl of cream, a sprinkle of pumpkin seeds, or a crouton.