Creamy Pumpkin Soup
Ingredients:
2 tablespoons olive oil or butter
1 onion, chopped
2 cloves garlic, minced
4 cups pumpkin puree (canned or fresh)
4 cups vegetable or chicken broth
1 cup coconut milk or heavy cream
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
Salt and pepper to taste
Optional toppings: toasted pumpkin seeds, a swirl of cream, fresh parsley
Sauté the Aromatics:
Heat the olive oil or butter in a large pot over medium heat.
Add chopped onion and sauté until it becomes soft and translucent, about 5 minutes.
Add minced garlic and cook for another minute until fragrant.
Add the Pumpkin
Stir in the pumpkin puree, cinnamon, nutmeg, and ginger.
Cook for a few minutes to allow the spices to bloom and deepen in flavor.
Pour in the vegetable or chicken broth, stirring well.
Bring to a simmer and cook for 15-20 minutes, allowing flavors to meld together.
Use an immersion blender to puree the soup until smooth, or transfer it to a blender in batches.
Return the blended soup to the pot
Stir in coconut milk or heavy cream and heat through gently without boiling. Ladle the soup into bowls and garnish with your favorite toppings.
Serve hot with crusty bread on the side or you can enjoy it cold. Enjoy your delicious, creamy pumpkin soup!