Pumpkin Soup

For the Soup

2 tbsp olive oil or butter

1 medium yellow onion, chopped

3 cloves garlic, minced

2 ¼ lbs pumpkin, peeled and cubed (sugar pumpkin or butternut squash)

1 medium carrot, peeled and sliced (optional for added sweetness)

4 cups vegetable broth

1 tsp ground cumin

½ tsp ground nutmeg

½ tsp cinnamon

Salt and pepper to taste

1 cup coconut milk or heavy cream

Optional: pinch of chili flakes for heat

For Garnish

A swirl of cream or coconut milk

Pumpkin seeds (toasted)

Fresh parsley or thyme leaves

Croutons (optional)

Sauté Aromatics

Heat olive oil or butter in a large pot over medium heat. Add chopped onion and sauté for 3–4 minutes until translucent. Add garlic and sauté another minute until fragrant.

Cook Vegetables

Add pumpkin cubes and carrot slices (if using) to the pot. Stir for 2–3 minutes, then add the cumin, nutmeg, cinnamon, salt, and pepper.

Simmer

Pour in the vegetable broth and bring to a boil. Reduce heat and simmer for 20–25 minutes or until the pumpkin and carrot are very soft.

Blend

Use an immersion blender directly in the pot to puree the soup until smooth. Alternatively, blend in batches using a countertop blender (carefully!).

Add Creaminess

Stir in the coconut milk or cream and adjust seasoning. Simmer for an additional 2–3 minutes until heated through.

Serve

Ladle into bowls and garnish with a swirl of cream, toasted pumpkin seeds, herbs, or croutons.

Pairing Suggestions

Bread: Crusty sourdough, garlic bread, or rosemary focaccia
Salad: Pear and arugula salad with walnuts
Wine: Light white wine such as Chardonnay or Riesling
Drink (non-alcoholic): Spiced apple cider or ginger tea

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Pumpkin Soup