Pumpkin Soup
This creamy Pumpkin Soup is packed with sweet pumpkin flavor! Made with fresh pumpkin (we love Kabocha), onions, garlic, vegetable broth, and a splash of cream, it's perfect for chilly autumn afternoons.
Ingredients
- 3 tablespoons olive oil
- 1 medium onion (diced)
- 3 cloves garlic (minced)
- 1 small pumpkin (about 2–3 lbs; peeled, seeded, and cut into 1-inch cubes)
- 4 cups vegetable broth
- ⅓ cup heavy cream
- salt and pepper (to taste)
Instructions
- Heat the oil in a large pot over medium heat. Add the onions and garlic, and cook for 5-6 minutes until softened.
- Add the pumpkin and cook for another 3-4 minutes.
- Add the broth and bring to a boil. Reduce to a simmer, cover, and cook for 15-20 minutes until the pumpkin is tender.
- Use an immersion blender (or transfer to a regular blender in batches) and blend until smooth.
- Stir in the heavy cream and season to taste with salt and pepper. Enjoy!