Pumpkin Soup Recipe
Ingredients:
- 1 small pumpkin (about 2-3 lbs)
- 1 large onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 4 cups of vegetable broth
- 1 cup of heavy cream (optional)
- Salt and pepper to taste
- 1/2 teaspoon of nutmeg
- 1/2 teaspoon of cinnamon
- 1 tablespoon of honey (optional)
- Fresh parsley for garnish (optional)
Instructions:
- Preheat your oven to 375°F (190°C). Cut the pumpkin in half, scoop out the seeds, and place it cut side down on a baking sheet lined with parchment paper. Roast for about 45 minutes or until the flesh is soft.
- Once the pumpkin is cool enough to handle, scoop out the flesh and set aside. You should have about 2 cups of pumpkin puree.
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until the onion is translucent, about 5 minutes.
- Add the roasted pumpkin, vegetable broth, nutmeg, cinnamon, and honey (if using) to the pot. Bring to a simmer and let cook for about 10 minutes.
- Use an immersion blender (or transfer to a stand blender) to puree the soup until smooth. If using a stand blender, be sure to let the soup cool slightly before blending and hold the lid on with a towel as hot soup can cause the lid to pop off.
- Return the soup to the pot and stir in the heavy cream, if using. Season with salt and pepper to taste.
- Serve warm, garnished with fresh parsley if desired.
Enjoy this delicious and hearty pumpkin soup!
Note: You can also add other vegetables like carrots or potatoes for a more substantial soup. If you prefer a vegan version, simply skip the heavy cream or replace it with coconut milk.
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Pumpkin Soup
Description
A creamy and comforting pumpkin soupPumpkin Soup Ingredients
Instructions
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Cook ingredients, blend until smooth, simmer for 10 minutes.
