Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 small carrot, chopped
1 stalk celery, chopped
4 cups pumpkin puree (canned or fresh)
4 cups vegetable broth
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon ground nutmeg
1/2 cup heavy cream or coconut milk (for a vegan option)
Fresh herbs (such as parsley or thyme) for garnish
Instructions
Sauté the Vegetables
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and the onions are translucent, about 5 minutes.
Add Pumpkin and Spices
Stir in the pumpkin puree, mixing well with the sautéed vegetables.
Season the mixture with salt, pepper, and nutmeg.
Simmer the Soup
Pour in the vegetable broth and stir well to combine.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes. Stir occasionally to ensure that the soup doesn’t stick to the bottom of the pot.
Blend the Soup
Use an immersion blender to puree the soup directly in the pot until smooth. Alternatively, you can carefully transfer the soup to a blender in batches and blend until smooth. Be cautious as the soup will be hot.
Add Cream
Stir in the heavy cream or coconut milk for a rich, creamy texture. Adjust the seasoning if needed.
Serve
Ladle the soup into bowls.
Garnish with fresh herbs and a drizzle of cream or olive oil if desired.
Serving Suggestions
Bread: Serve the soup with a side of crusty bread for dipping.
Croutons: Add homemade or store-bought croutons for extra texture.
Protein: For a heartier meal, top the soup with cooked, shredded chicken or chickpeas.
Pumpkin Soup Recipe
