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Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 5 minutes or until the onions are translucent and aromatic.
Cook the Pumpkin: Add the chopped pumpkin to the pot and stir for a couple of minutes. This helps to bring out the natural sweetness of the pumpkin.
Add Broth and Seasonings: Pour the vegetable broth into the pot. Season with salt, pepper, and ground nutmeg. Stir everything together and bring to a boil.
Simmer: Once boiling, reduce the heat and let the soup simmer for about 20 minutes, or until the pumpkin is tender and easily breaks apart with a fork.
Blend the Soup: Use an immersion blender to puree the soup directly in the pot until it’s smooth and creamy. If you prefer a thinner consistency, you can add more broth at this point.
Add Cream (Optional): For a richer, creamier texture, stir in the heavy cream after blending. Heat through, but do not let it boil.
Serve: Ladle the soup into bowls and garnish with fresh herbs. Serve hot with a slice of crusty bread for dipping.
This pumpkin soup is not only a joy to make but also a treat to eat. Its creamy texture and rich flavors make it a comforting dish, perfect for any day of the week. Give it a try, and you might find yourself making it every day, just like I do! Enjoy the simplicity and warmth of homemade soup that’s table-ready in no time.
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