Pumpkin Cream Soup
A creamy pumpkin soup with ginger, cinnamon, and a pinch of nutmeg, served with toasted pumpkin seeds — filling, yet light enough for a fall soup.
Ingredients
- 800 g pumpkin
- 1 small yellow onion
- 2 cloves garlic
- 1 tbsp olive oil
- 700 ml vegetable broth
- 100 ml cooking cream or coconut milk
- ½ tsp ground ginger
- ½ tsp ground cinnamon
- Salt and pepper to taste
- 1 pinch of nutmeg
- Pumpkin seeds for serving
Instructions
- First, peel the pumpkin, remove the seeds, and then cut it into cubes.
- Next, chop the onion and sauté it in the olive oil until translucent. Then, add the crushed garlic.
- After that, add the pumpkin, and then pour in the vegetable broth.
- Now, add the ginger, cinnamon, nutmeg, salt, and pepper.
- Cook for about 20 to 25 minutes, until the pumpkin is completely soft.
- Once done, blend it smooth with an immersion blender, then stir in the cream or coconut milk.
- If it's too thick, you can thin it out with a little extra broth.
- Finally, serve it with toasted pumpkin seeds and a few drops of pumpkin seed oil.
If you'd like a more intense, sweeter pumpkin flavor, first roast the pumpkin in the oven, and only then use it to make the soup.
