Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 4 cups pumpkin puree (fresh or canned)
- 4 cups vegetable broth
- 1 cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley or chives, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
- Add minced garlic, ground cinnamon, and nutmeg; cook for another 1-2 minutes until fragrant.
- Stir in the pumpkin puree and vegetable broth. Bring to a boil, then reduce heat and simmer for 15 minutes.
- Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer soup in batches to a blender and puree.
- Stir in the heavy cream and season with salt and pepper to taste. Heat through but do not boil.
- Serve hot, garnished with fresh parsley or chives.
Notes
For a vegan version, substitute heavy cream with coconut milk or cashew cream. Roasting fresh pumpkin before pureeing adds a deeper flavor. Adjust spices to your preference for warmth and sweetness.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 210
- Sugar: 6g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 45mg