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This creamy Pumpkin Soup is a delight for those chilly fall evenings when the air is crisp, and your sweater is cozy. Roasted pumpkin brings depth and a touch of sweetness, while warm spices make it truly comforting. Perfect for a family dinner or a cozy night in.
Pumpkin is the star of the show, offering a sweet, earthy base for the soup. Roasting it brings out its best flavors. Olive oil helps the pumpkin caramelize while roasting. Onion and garlic add a savory depth as the aromatic foundation. Chicken or vegetable broth provides a rich, flavorful liquid that ties the ingredients together. Heavy cream adds a luscious, creamy texture, while nutmeg and cinnamon bring warmth and spice. Salt and pepper enhance all these flavors, making them pop.
Serve your pumpkin soup with a side of crusty bread for dipping — sourdough works wonderfully. A light green salad with a citrusy vinaigrette can also balance the richness of the soup. Top the soup with a sprinkle of roasted pumpkin seeds for extra crunch.
First, let's get that oven preheated to 400°F. While it's warming up, grab your pumpkin, peel it, and cut it into cubes. Toss those cubes with a drizzle of olive oil, a pinch of salt, and a few cracks of pepper. Spread them out on a baking sheet, trying to keep them in a single layer so they roast evenly.
Pop that baking sheet in the oven and let the pumpkin roast for about 25-30 minutes. You'll know it's ready when you can easily pierce the cubes with a fork. Meanwhile, in a large pot over medium heat, heat a bit more olive oil and add the chopped onion. Sauté for about five minutes until the onion turns translucent, then toss in the minced garlic for another minute.
Once your pumpkin is tender, add it to the pot with the onion and garlic. Pour in the broth, and let everything simmer together for about 15 minutes. This gives the flavors a chance to meld beautifully.
Now comes the fun part: blending. Use an immersion blender to puree the soup right in the pot until it's silky smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender.
Stir in the heavy cream, nutmeg, and cinnamon, and give it a taste. Adjust the salt and pepper as needed. Let the soup warm through for another few minutes, and voila! Your soup is ready to serve.
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