Pumpkin Soup

From the Gourmet Easy recipe book.

Serves 3-4 · 30 mins

Ingredients

• 2 lbs (about 4 cups) of pumpkin, peeled, seeded, and cubed
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 4 cups vegetable or chicken broth
• 1/2 cup heavy cream (or substitute with coconut milk for a dairy-free version)
• 2 tablespoons butter or olive oil
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh chives or parsley for garnish (optional)

Method

1. Heat butter or olive oil in a large pot over medium heat. Sauté chopped onion and minced garlic for 5 minutes until translucent.
2. Add cubed pumpkin, cook for 5 minutes, stirring occasionally.
3. Pour in broth, season with salt, pepper, and nutmeg. Bring to a boil, then simmer covered for 20-25 minutes until pumpkin is tender.
4. Use an immersion blender to puree the soup in the pot until smooth. Alternatively, transfer to a blender in batches, then return to the pot.
5. Place a stainless steel strainer over a clean pot or bowl. Pour the soup through, pressing through with a spoon to remove fibrous bits.
6. Return strained soup to heat. Stir in heavy cream or coconut milk and heat until hot (not boiling).
7. Adjust seasoning, garnish with chives or parsley if desired.