
Pumpkin soup recipe
Pumpkin soup recipe.Pumpkin soup is perfect for cooler weather. Here's a simple recipe to try: **Ingredients:** - 1 medium pumpkin (about 3 pounds) - 2 tablespoons olive oil - 1 large onion, chopped - 2 cloves garlic, minced - 4 cups vegetable or chicken broth - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - Salt and pepper, to taste - 1/2 cup heavy cream (optional) - Pumpkin seeds, toasted, for garnish (optional) **Instructions:** 1. Preheat the oven to 400°F (200°C). Cut the pumpkin in half and scoop out the seeds. Place the pumpkin halves cut side down on a baking sheet lined with parchment paper. Roast for about 45-60 minutes, or until the pumpkin is tender. 2. Remove the pumpkin from the oven and let it cool. Once cool enough to handle, scoop out the flesh and discard the skin. 3. In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until softened, about 5 minutes. 4. Add the roasted pumpkin flesh, broth, cinnamon, nutmeg, salt, and pepper to the pot. Bring to a boil, then reduce heat and simmer for about 15-20 minutes. 5. Use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth, then return to the pot.