Pumpkin Soup
Warm up your Thanksgiving dinner with a cozy and nutritious Pumpkin Soup. This hearty soup is a fantastic way to incorporate seasonal flavors into your holiday menu while keeping it healthy.
Ingredients
- 2 cans pumpkin puree
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 4 cups vegetable or chicken broth
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground ginger
- salt and pepper to taste
- 1 cup heavy cream or substitute with coconut milk for a dairy-free option
- 2 tblsp olive oil or butter
- roasted pumpkin seeds for toppings
- 1 bunch parsley chopped, for toppings
- 1 dollop sour cream or yogurt for toppings
Instructions
- In a large soup pot or Dutch oven, heat the olive oil or melt the butter over medium heat.
- Add the chopped onion and minced garlic. Sauté for about 5-7 minutes, or until the onions are soft and translucent.
- Add the canned pumpkin to the pot and stir well.
- Season the mixture with the ground cinnamon, nutmeg, ginger, salt, and pepper. Continue to stir, ensuring the spices are evenly distributed.
- Pour in the vegetable or chicken broth and bring the mixture to a gentle simmer. Allow it to cook for about 10-15 minutes, stirring occasionally to meld the flavors.
- Reduce the heat to low, and then stir in the heavy cream (or coconut milk) to the soup. Let it heat through but avoid boiling.
- Taste the soup and adjust the seasoning with additional salt and pepper if necessary.
- Serve hot, garnished with your choice of toppings, such as roasted pumpkin seeds, fresh parsley, or a dollop of sour cream or yogurt.