Ingredients
Scale
- 2 cups pumpkin puree (canned or fresh)
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 3 cups vegetable broth
- 1/2 cup heavy cream (or full-fat coconut milk)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper
- Optional: Toasted pumpkin seeds and fresh parsley for garnish
Instructions
- Begin by gathering all your ingredients to ensure a smooth cooking process. Finely dice the yellow onion and mince the garlic cloves. If you are using fresh pumpkin, ensure it is roasted and pureed beforehand. Measure out your spices—ginger, nutmeg, salt, and pepper—so they are ready to be added to the pot. Prepare your vegetable broth and heavy cream, setting them aside at room temperature if possible.
- Place a large pot over medium heat and add the olive oil. Once the oil is shimmering, add the diced onion and sauté for about 5 minutes until it becomes translucent and soft. Stir in the minced garlic and cook for another 60 seconds until fragrant. Pour in the pumpkin puree and vegetable broth, stirring well to combine. Add the salt, ginger, nutmeg, and black pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld. For a perfectly smooth texture, use an immersion blender to puree the soup directly in the pot. Finally, stir in the heavy cream and heat through for 2 minutes without letting it boil.
- Ladle the hot soup into deep ceramic bowls. To elevate the presentation, drizzle a small swirl of heavy cream or olive oil on the surface. Sprinkle a handful of toasted pumpkin seeds (pepitas) in the center for a satisfying crunch. Add a pinch of fresh parsley or a dash of cracked black pepper for a pop of color. Serve immediately alongside a piece of crusty bread or a grilled cheese sandwich for the perfect cozy dinner.
- Cook Time: 40 minutes