- Sauté the Onion and Garlic:
- In a large pot, heat olive oil or butter over medium heat.
- Add the chopped onion and sauté for 5-7 minutes, or until softened.
- Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently.
- Add the Pumpkin:
- Stir in the pumpkin puree (or roasted pumpkin) and cook for 2-3 minutes, allowing the flavors to blend.
- Add the Broth:
- Pour in the vegetable broth and stir well. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 15-20 minutes to allow the flavors to meld.
- Blend the Soup:
- Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, transfer the soup in batches to a blender and blend until smooth.
- Add the Cream and Spices:
- Stir in the coconut milk or heavy cream. Season with cinnamon, nutmeg, ginger, salt, and pepper. Taste and adjust the seasoning as needed.
- Serve and Garnish:
- Ladle the soup into bowls and garnish with roasted pumpkin seeds, fresh herbs, or a swirl of cream for a beautiful presentation.
Tips:
- Roasting Pumpkin: For extra flavor, roast the pumpkin by cutting it in half, removing the seeds, and baking at 400°F (200°C) for about 45 minutes until tender.
- Creamy Texture: Coconut milk gives the soup a subtle sweetness and silky texture, while heavy cream adds richness. Feel free to use either based on your preference.
Conclusion
This velvety pumpkin soup is the ultimate fall comfort food, with its rich, creamy base and subtle warmth from the spices. Perfect for holiday dinners or weeknight meals, it’s sure to become a favorite in your recipe collection.