Pumpkin Soup

Ingredients

• • 1 medium sugar pumpkin (about 3 lbs), peeled, seeded, and cubed (or 2 cans 15 oz pumpkin puree)
• • 1 large onion, diced
• • 2 carrots, peeled and diced
• • 3 cloves garlic, minced
• • 2 tablespoons butter
• • 4 cups vegetable or chicken broth
• • 1/2 cup heavy cream
• • 1/2 teaspoon ground nutmeg
• • 1/2 teaspoon ground cinnamon
• • 1/4 teaspoon ground ginger
• • Salt and pepper to taste
• • Toasted pumpkin seeds for garnish
• • Drizzle of olive oil or cream for serving

Instructions

1. Step 1: Melt butter in a large pot over medium heat. Add onion and carrots, cook 6-8 minutes until softened.
2. Step 2: Add garlic, nutmeg, cinnamon, and ginger. Cook 1 minute until fragrant.
3. Step 3: Add cubed pumpkin (or pumpkin puree) and broth. Bring to a boil, then reduce heat and simmer 20-25 minutes until pumpkin is very tender.
4. Step 4: Use an immersion blender to puree until completely smooth (or blend in batches in a regular blender).
5. Step 5: Stir in heavy cream. Season with salt and pepper to taste.
6. Step 6: Ladle into bowls. Garnish with a swirl of cream, toasted pumpkin seeds, and a drizzle of olive oil.