Pumpkin Soup (USA)
Experience the warmth of autumn with our Pumpkin Soup, a creamy and comforting blend of roasted pumpkins, nutmeg, and cinnamon, perfect for chilly days.
Prep time: 15 minutesCook time: 30 minutesServes: 4
Ingredients
2 lbs pumpkin, peeled and cubed
1 tbsp olive oil
1 large onion, chopped
2 cloves garlic, minced
4 cups chicken or vegetable broth
1 cup heavy cream
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
Salt and pepper to taste
Instructions
1. Preheat oven to 400°F. Toss pumpkin cubes with olive oil, salt, and pepper, and spread on a baking sheet.
2. Roast the pumpkin in the oven for 25-30 minutes until tender.
3. In a large pot, sauté the onion and garlic until translucent, about 5 minutes.
4. Add the roasted pumpkin to the pot along with the broth. Simmer for 15 minutes.
5. Use an immersion blender to puree the soup until smooth.
6. Stir in the heavy cream, nutmeg, and cinnamon. Adjust seasoning with salt and pepper.
7. Serve hot, garnished with a sprinkle of cinnamon or nutmeg, if desired.
Storage
Store in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat gently on the stove over medium heat until warm, 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.
