Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups pumpkin puree (canned or homemade)
- 4 cups vegetable broth
- 1 cup unsweetened coconut milk or heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Pumpkin seeds and fresh sage leaves for garnish (optional)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add the pumpkin puree, vegetable broth, ground cinnamon, ground nutmeg, salt, and black pepper to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes to allow the flavors to meld together.
- Using an immersion blender, carefully blend the soup until smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, blend, and then return it to the pot.
- Stir in the unsweetened coconut milk or heavy cream to create a creamy consistency.
- Taste the soup and adjust the seasoning with salt and black pepper as needed.
- Serve your Creamy Pumpkin Soup hot, garnished with pumpkin seeds and fresh sage leaves for a festive touch if desired.
This velvety and flavorful pumpkin soup is a perfect way to celebrate the flavors of fall. Enjoy the warmth and comfort of this nutritious seasonal favorite!
