Harvest Pumpkin Soup
A comforting and velvety pumpkin soup that embodies the flavors of fall, perfect for warming up on cool autumn evenings.
Prep time: 15 minutesCook time: 30 minutesServes: 6
Ingredients
2 lbs pumpkin, peeled and cubed
1 large onion, chopped
2 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
2 tbsp olive oil
1/2 tsp ground nutmeg
Salt and pepper to taste
Fresh parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; sauté until onion is translucent.
3. Add pumpkin cubes and cook for 5 minutes, stirring occasionally.
4. Pour in vegetable broth; bring to a boil.
5. Reduce heat and simmer for 20 minutes until pumpkin is tender.
6. Use an immersion blender to puree the soup until smooth.
7. Stir in heavy cream and ground nutmeg; season with salt and pepper.
8. Cook for additional 5 minutes to heat through.
9. Serve hot, garnished with fresh parsley.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over low heat until hot, stirring occasionally.
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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.
