Classic Creamy Pumpkin Soup
A warm, creamy pumpkin soup that combines the heartiness of pumpkin with a velvety texture. Perfect comfort food packed with nutrients for the fall season.
Ingredients
- 1 can pumpkin puree 15 oz, or 2 cups fresh
- 1 onion diced
- 2 cloves garlic minced
- 4 cups chicken or vegetable broth
- 1/2 cup heavy cream
- 2 tablespoons butter
- 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
- Add the garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, broth, nutmeg, and cinnamon. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Use an immersion blender to puree the soup until smooth, or blend in batches in a regular blender.
- Stir in the heavy cream. Season with salt and pepper to taste. Serve hot.
Notes
For extra flavor, roast fresh pumpkin before adding to the soup. Top with toasted pumpkin seeds and a drizzle of cream.
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