Ingredients:

  • 2 tablespoons olive oil
  • 1 medium onion, diced (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 (15-ounce/425g) can pureed pumpkin or 2 cups fresh pumpkin, peeled and cubed
  • 4 cups vegetable broth or chicken broth
  • 1 cup heavy cream or coconut milk
  • Salt and pepper to taste
  • Fresh parsley or pumpkin seeds for garnish (optional)

Instructions:

  1. Heat olive oil in a large pot over medium heat.
  2. Add diced onion and sauté until translucent (about 5 minutes).
  3. Stir in minced garlic, ginger, cinnamon, and nutmeg until fragrant (1-2 minutes).
  4. Incorporate the pumpkin puree (or cubed pumpkin) into the pot; stir well.
  5. Add vegetable (or chicken) broth; season with salt and pepper. Bring to a gentle boil, then reduce heat and simmer for 20 minutes.
  6. Use an immersion blender to puree the soup until smooth. Alternatively, transfer to a countertop blender (in batches if necessary).
  7. Stir in heavy cream (or coconut milk) and adjust seasoning as needed. Heat until warmed through.
  8. Ladle soup into bowls and garnish with parsley or pumpkin seeds, if desired.