Description
A rich and velvety pumpkin soup made with fresh pumpkin, sautéed aromatics, and a touch of cream for a comforting autumn meal.
Ingredients
Scale
- 2 lbs pumpkin, peeled and cubed
- 4 tbsp unsalted butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1/2 cup heavy cream
- 1/4 tsp ground nutmeg
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Melt butter in a large pot over medium heat and sauté diced onions until translucent.
- Add minced garlic and cook for 1 minute until fragrant.
- Add pumpkin cubes to the pot and sauté for 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer for 20 minutes until pumpkin is tender.
- Use an immersion blender to puree the soup until completely smooth.
- Stir in heavy cream and nutmeg over low heat, seasoning with salt and pepper before serving.