This creamy pumpkin soup is a perfect way to embrace the fall season. With a blend of warm spices and a silky texture, it's comforting and satisfying. Ideal for a cozy dinner or a festive gathering.
The star of the show is the pumpkin, providing a creamy base with its natural sweetness. Onion and garlic add depth and flavor. Chicken or vegetable broth serves as the liquid foundation, while heavy cream contributes richness. Cinnamon and nutmeg infuse the soup with warmth and spice, and a touch of olive oil aids in sautéing. Salt and pepper bring all the flavors together.
This soup pairs beautifully with a fresh green salad topped with goat cheese and walnuts. A sprinkle of toasted pumpkin seeds or crumbled bacon on top can add a delightful crunch.
Start by heating up about two tablespoons of olive oil in a large pot over medium heat. Toss in the chopped onion and minced garlic. Let them soften, stirring occasionally until they're fragrant and just starting to brown.
Next, add your chopped pumpkin to the pot along with the ground cinnamon and nutmeg. Give everything a good stir to ensure the pumpkin is evenly coated with those lovely spices.
Pour in the broth, whether chicken or vegetable, and bring it to a boil. Once boiling, lower the heat to a simmer. Let it bubble gently for about 20 minutes or until the pumpkin pieces are tender and easily pierced with a fork.
Once the pumpkin is tender, it's time to puree. Use an immersion blender directly in the pot for convenience. If you don't have one, carefully transfer the soup to a blender and blend in batches until smooth.
Return the soup to the pot if necessary and stir in the heavy cream. Season with salt and pepper to your liking. Heat the soup through gently, but be cautious not to let it boil, as you want to preserve that creamy texture.
Finally, serve the soup hot. Pour it into bowls, drizzle with a bit of extra cream if you like, and pair it with some crusty bread on the side.
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