Pumpkin Soup
What Started it all:
pumpkin.
A warm and comforting pumpkin soup that is perfect for a cozy dinner on a chilly evening. The creamy texture and rich flavors of this soup will leave you wanting more.
Ingredients
- 1 medium-sized pumpkin
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 tablespoons olive oil
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- Optional toppings: croutons, sour cream, or fresh herbs
Instructions
- Preheat your oven to 400°F (200°C). Cut the pumpkin in half and remove the seeds and stringy pulp. Place the pumpkin halves on a baking sheet, cut side down, and roast in the oven for about 45 minutes or until the flesh is tender. Let it cool slightly.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic and sauté until they become translucent and fragrant.
- Scoop out the roasted pumpkin flesh from the skin and add it to the pot with the onions and garlic. Stir well to combine.
- Pour in the vegetable broth and add the dried thyme and ground nutmeg. Season with salt and pepper to taste. Bring the soup to a boil, then reduce the heat and let it simmer for about 15 minutes to allow the flavors to meld together.
- Using an immersion blender or a regular blender, puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and take caution as the soup will be hot.
- Once the soup is smooth, return it to the pot and heat it over low heat until warmed through. Taste and adjust the seasoning if needed.
- Serve the pumpkin soup hot, garnished with your choice of toppings such as croutons, a dollop of sour cream, or fresh herbs.