Creamy Pumpkin Soup
Ingredients:
1 tablespoon olive oil or unsalted butter
1 medium onion, finely chopped
2 cloves garlic, minced
1 medium carrot, peeled and diced
1 medium celery stalk, diced
1 can (15 ounces) pumpkin puree (not pumpkin pie filling)
3 cups vegetable broth (or chicken broth)
1/2 cup heavy cream
1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Salt and pepper, to taste
Optional garnishes: pumpkin seeds, croutons, fresh thyme, a drizzle of cream
Instructions:
Sauté the Vegetables:
Heat the olive oil or butter in a large pot over medium heat.
Add the chopped onion, garlic, carrot, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
Add Pumpkin and Spices:
Stir in the pumpkin puree and cook for another 2 minutes, allowing the flavors to meld.
Add the cumin, cinnamon, nutmeg, salt, and pepper. Stir well to combine.
Add Broth and Simmer:
Pour in the vegetable broth and bring the mixture to a simmer.
Reduce the heat and let it simmer gently for 15-20 minutes, allowing the flavors to develop and the vegetables to become tender.
Blend the Soup:
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