Ingredients
Scale
- 1 large sugar pumpkin (about 3–4 lbs) or 2 cans (15 oz each) of pumpkin puree
- 1 whole head of garlic
- 1 tablespoon olive oil (for roasting)
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- Fresh thyme or sage for garnish
Instructions
- Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves. Place the garlic on a small piece of aluminum foil, drizzle with olive oil, and wrap it tightly. Place it in the oven and roast for about 40 minutes, or until the cloves are soft and golden brown. Once cool enough to handle, squeeze the roasted cloves out of their skins and set them aside. - Step 2: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced yellow onion and sauté for 5 to 7 minutes until the onion is translucent and slightly caramelized. If you are using fresh pumpkin that you have roasted and cubed, add it now; if using puree, move directly to the next step. - Step 3: Simmer the Soup
Add the pumpkin puree, roasted garlic cloves, broth, salt, pepper, nutmeg, and cinnamon to the pot. Stir well to combine all ingredients. Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 15 to 20 minutes to allow the flavors to meld together. - Step 4: Blend and Cream
Use an immersion blender directly in the pot to blend the soup until it is completely smooth. If you do not have an immersion blender, transfer the soup in batches to a standard blender, being careful with the hot liquid. Once smooth, return the soup to the pot and stir in the heavy cream. Heat through for another 2 minutes, garnish with fresh herbs, and serve warm.
- Cook Time: 60 minutes