Pumpkin Soup

🛒 Ingredients

• Pumpkin, peeled and diced 800 g · 208 kcal
• Onion, diced 150 g · 60 kcal
• Garlic, minced 10 g · 15 kcal
• Olive oil 20 g · 177 kcal
• Vegetable broth 800 g · 40 kcal
• Heavy cream 100 g · 340 kcal
• Ground nutmeg 1 g · 5 kcal
• Black pepper 1 g · 5 kcal

👨‍🍳 Instructions

1. Heat olive oil in a large pot over medium heat. Add diced onion and cook until softened, about 5-7 minutes, then add minced garlic and cook for another minute until fragrant.
2. Add the diced pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the pumpkin is very tender.
3. Remove the pot from the heat. Carefully blend the soup using an immersion blender until completely smooth. Alternatively, transfer in batches to a regular blender and blend until smooth.
4. Return the pot to low heat. Stir in the heavy cream and ground nutmeg. Season with salt and black pepper to taste, stirring until heated through but not boiling.
5. Serve the pumpkin soup hot, optionally garnished with a swirl of cream, toasted pumpkin seeds, or fresh parsley.