Ingredients
Scale
- 2 lbs fresh pumpkin (peeled, deseeded, and cut into 1-inch cubes)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup heavy cream (can substitute with full-fat coconut milk)
- 2 tablespoons olive oil
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley or pumpkin seeds for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes until it becomes translucent and soft.
- Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
- Add the cubed pumpkin to the pot and stir well to coat the pieces in the oil and aromatics.
- Pour in the broth. The liquid should just cover the pumpkin cubes. Bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for 20 to 25 minutes, or until the pumpkin is very tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until it is completely smooth. If you use a standard blender, work in small batches and be careful with the hot liquid.
- Place the pot back on low heat. Stir in the heavy cream and ground nutmeg.
- Season with salt and black pepper to taste. Let the soup heat through for another 2-3 minutes.
- Ladle the warm soup into bowls. Garnish with fresh parsley or toasted pumpkin seeds and serve immediately.
- Cook Time: Less than an hour