• 1 medium onion, chopped
  • 2 garlic cloves, minced
  • half of a roasted pumpkin (about 5 large cups), mashed
  • 5 cups chicken broth
  • 1 teaspoon cinnamon
  • half teaspoon nutmeg
  • half teaspoon ground ginger
  • half teaspoon salt
  • quarter teaspoon pepper
  • 1 cup heavy cream
  1. Sweat the onion in a bit of oil for 2-3 minutes.
  2. Add garlic, cook 1 minute.
  3. Add pumpkin, mix well.
  4. Pour in chicken broth.
  5. Add all the spices and salt.
  6. Simmer for 20 minutes on medium heat.
  7. Blend with immersion blender until smooth.
  8. Stir in heavy cream, simmer 1 more minute.
  9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

  • OneOverZero@sh.itjust.worksEnglish
    2·
    24 hours ago

    I’ve been wanting to try a pumpkin soup for a while. Awesome presentation skills, by the way. Did you pair it with anything like some fresh bread? Maybe a salad?

    • beerclue@lemmy.worldOP
      2·
      23 hours ago

      Thank you! I mean, it’s a “liquid salad”, didn’t think to add any sides :)

      I just toasted some bread, which the kids broke into little pieces and used as croutons.

      I personally don’t eat pumpkin, so I wouldn’t know if it needed anything else :D

      If I were to make a side dish, I think something like roasted veggies, or a simple green salad. Or maybe something with apples and pine nuts and cheese… hmm…

      • OneOverZero@sh.itjust.worksEnglish
        2·
        16 hours ago

        Just curious, I bet it was really filling on its own without the need of anything else. Once again, awesome presentation. Makes me crave some, and I’ve never had it before haha 👌