Pumpkin Soup
A warm, velvety pumpkin soup that combines the earthiness of pumpkin with the aromatic flavors of sautéed onions and garlic, perfect for chilly nights.
Ingredients
Main Ingredients
- 1 medium Fresh pumpkin Or canned pumpkin puree for convenience
- 1 medium Onion Diced
- 2 cloves Garlic Minced
- 4 cups Vegetable or chicken broth Enough to cover the pumpkin
- 1 cup Heavy cream Or coconut milk for a dairy-free option
- 1 tablespoon Olive oil For sautéing
- to taste Salt and pepper
- 1 teaspoon Nutmeg Optional, for extra flavor
- 1 teaspoon Cinnamon Optional, for extra flavor
- as needed Fresh herbs For garnish, such as parsley or thyme
Instructions
Preparation
- Prepare the Pumpkin: If using fresh pumpkin, cut it in half, remove the seeds, and scoop out the flesh. Chop it into chunks for easier cooking.
- Sauté the Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add diced onions and sauté until they are translucent.
- Then, add minced garlic and cook for another minute until fragrant.
Cooking
- Cook the Pumpkin: Add the pumpkin chunks to the pot, along with a generous pinch of salt and pepper. Sauté for a few minutes until the pumpkin starts to soften.
- Add Broth and Simmer: Pour in enough broth to just cover the pumpkin. Bring it to a boil, then reduce to a simmer. Cook for about 20 minutes or until the pumpkin is tender.
Final Steps
- Blend it Up: Using an immersion blender, puree the soup until it’s wonderfully smooth.
- Finish with Cream and Seasoning: Stir in the heavy cream or coconut milk, and then taste. Adjust seasoning with salt, pepper, or spices like nutmeg and cinnamon to your liking.
- Serve and Garnish: Ladle the soup into bowls, and garnish with fresh herbs or a drizzle of olive oil for an extra touch.
Notes
To save time, prepare the pumpkin in advance and store it in the fridge. Experiment with different spices to find your perfect flavor balance.