If you’re looking for a cozy dish that captures the essence of fall, this Harvest Pumpkin Soup is just what you need. With its creamy texture and warm spices, it’s like a hug in a bowl, perfect for chilly evenings.
The star of the show is, of course, the pumpkin. It brings a natural sweetness and creaminess when cooked and pureed. A large onion adds depth and a subtle sweetness once it’s sautéed. Garlic is essential for that aromatic base — just two cloves give a delightful background flavor. The vegetable broth is our liquid gold here, enriching the soup with its savory undertone. Heavy cream adds the luxurious texture that makes each spoonful feel indulgent. A pinch of ground nutmeg elevates the soup with its warm, nutty notes, while olive oil is our cooking fat that keeps everything from sticking and adds a hint of fruitiness. Finally, salt and pepper tie everything together, and fresh parsley acts as a bright, fresh garnish.
This soup pairs beautifully with a crusty baguette or some homemade garlic bread. A side salad with a light vinaigrette can add a nice contrast to the creamy soup. For a heartier meal, consider serving alongside a grilled cheese sandwich.
Start by heating your olive oil in a large pot over medium heat. Once the oil shimmers, toss in your chopped onion and minced garlic. You’ll want to sauté these until the onion turns translucent, which should take about 5 minutes. The garlic should be fragrant but not browned.
Next, add your cubed pumpkin to the pot. Stir it around so it gets a bit of that oil and onion flavor. Let it cook for about 5 minutes, stirring occasionally to prevent sticking.
Pour in the vegetable broth and bring the mixture to a boil. Once boiling, reduce the heat to let it simmer. You'll want to let it go for about 20 minutes, which should be just enough time for the pumpkin to become tender.
After simmering, take your immersion blender and puree the soup until it’s nice and smooth. If you don’t have an immersion blender, carefully transfer the soup to a regular blender in batches.
Stir in the heavy cream and ground nutmeg. Taste your soup and season with salt and pepper as needed. Let it cook for an additional 5 minutes to warm through.
Finally, ladle it into bowls and sprinkle with fresh parsley for a pop of color and a bit of freshness. Serve it hot and enjoy!
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