Ingredients
Scale
- 2 lbs sugar pumpkin (peeled, deseeded, and cubed) or 2 cans (15 oz) pumpkin puree
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 cups vegetable or chicken broth
- 1/2 cup heavy cream (plus extra for drizzling)
- 2 tablespoons olive oil
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 1/2 cup raw pumpkin seeds (pepitas)
- Fresh thyme or parsley for garnish
Instructions
- Step 1: Sauté and Soften: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for another minute until fragrant. If you are using fresh pumpkin cubes, add them now and sauté for 5 minutes to slightly caramelize the edges. If using canned puree, move directly to the next step.
- Step 2: Simmer and Blend: Pour in the broth and add the salt, pepper, nutmeg, and cinnamon. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 minutes (or until fresh pumpkin chunks are fork-tender). Remove from heat. Use an immersion blender to process the soup until it is completely smooth. If using a standard blender, work in small batches and be careful with the hot liquid. Return the blended soup to the pot and stir in the heavy cream over low heat.
- Step 3: Toast and Garnish: While the soup simmers, place a small skillet over medium-high heat. Add the raw pumpkin seeds and a pinch of salt. Toast them for 3-5 minutes, tossing frequently, until they turn golden brown and start to “pop.” Ladle the warm soup into bowls. Drizzle a teaspoon of heavy cream over the top, sprinkle generously with the toasted seeds, and finish with a sprig of fresh thyme or parsley.
- Cook Time: 45 minutes