Creamy Pumpkin Soup
This velvety pumpkin soup, spiced with nutmeg and cinnamon, offers a cozy, autumnal warmth. Served with a drizzle of cream and crusty bread, it's a perfect starter for fall gatherings.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs pumpkin, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
2 tbsp olive oil
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Salt and pepper to taste
Crusty bread for serving
Extra cream for drizzling
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until soft.
2. Add chopped pumpkin, cinnamon, and nutmeg. Stir well to coat the pumpkin with spices.
3. Pour in the broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until pumpkin is tender.
4. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a blender and blend in batches.
5. Stir in the heavy cream and season with salt and pepper to taste. Heat through without boiling.
6. Serve hot with a drizzle of cream and crusty bread on the side.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat, stirring occasionally, until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
