Quick & Creamy Pumpkin Soup

1. 1
   prep · ~5 min

   Prep the pumpkin and aromatics.

   1.Peel the pumpkin, remove seeds and stringy pulp, then cut into 1-inch cubes.

   2.Chop the onion and mince the garlic cloves.

   TIPSugar pumpkins work best — they are sweeter and less watery than carving pumpkins.
2. 2
   saute · ~6 min

   Sauté onions and garlic.

   1.Heat olive oil in a large pot over medium heat.

   2.Add chopped onions and cook until soft and translucent (4-5 minutes).

   3.Add minced garlic and sauté until fragrant (1 minute).
3. 3
   boil · ~18 min

   Simmer the pumpkin until tender.

   1.Add cubed pumpkin to the pot along with 3 cups of water.

   2.Stir in salt and bring to a boil.

   3.Reduce heat to medium-low, cover, and simmer until pumpkin is fork-tender (15-18 minutes).

   TIPDon't overcook — the pumpkin should be just tender to preserve its natural flavor.
4. 4
   mix · ~3 min

   Blend until velvety smooth.

   1.Remove pot from heat and let cool slightly (2-3 minutes).

   2.Blend with an immersion blender directly in the pot until completely smooth.

   3.If using a countertop blender, work in batches and vent the lid to release steam.

   TIPFor the silkiest texture, strain the soup through a fine-mesh sieve after blending.
5. 5
   simmer · ~2 min

   Finish with cream and seasonings.

   1.Return the pot to low heat. Stir in heavy cream, ground nutmeg, and black pepper.

   2.Simmer gently for 2 minutes to meld the flavors. Adjust salt if needed.
6. 6
   garnish · ~1 min

   Ladle into bowls, garnish, and serve.

   Divide into 4 bowls. Drizzle with a swirl of extra cream, sprinkle toasted pumpkin seeds on top, and finish with a tiny crack of black pepper.

   TIPA tiny drizzle of good olive oil at the end adds richness and a glossy finish.

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