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Creamy Pumpkin Soup

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A cozy autumn classic, this creamy pumpkin soup is simple to make and full of nostalgic flavors, perfect for warming up on chilly days.

Ingredients

Scale
  • 1 Medium Pumpkin
  • 4 Cups Vegetable or Chicken Broth
  • 1 Cup Heavy Cream
  • 1 Large Onion
  • 2–3 Cloves of Garlic
  • Salt and Pepper
  • A Pinch of Nutmeg

Instructions

  1. Prepare the Pumpkin: Start by preheating your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet. Roast for about 30-45 minutes, or until the flesh is tender.
  2. Sauté the Aromatics: While the pumpkin is roasting, heat a tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5-7 minutes, until softened. Add minced garlic and cook for another minute.
  3. Combine Ingredients: Once the pumpkin is roasted, scoop out the flesh and add it to the pot with the sautéed onions and garlic. Pour in the broth and stir well. Bring to a simmer and let cook for 15-20 minutes.
  4. Blend It Smooth: Remove the pot from heat and let cool slightly. Using an immersion blender, blend the soup until smooth.
  5. Finish with Cream: Return to heat, stir in the heavy cream, and season with salt, pepper, and nutmeg. Heat through and adjust seasoning as needed.
  6. Serve & Enjoy: Ladle the soup into bowls and garnish with pumpkin seeds or a swirl of cream.

Notes

For a lighter option, consider using half-and-half or coconut milk instead of heavy cream.

Nutrition

Keywords: pumpkin soup, fall recipes, cozy meals, comfort food, vegetarian soup

Find it online: https://basilboard.com/creamy-pumpkin-soup-20-minute-autumn-comfort-bowl/