Entrée: United States – Classic Pumpkin Soup

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

2 tbsp (30 ml) butter
1 onion, chopped
3 cloves garlic, minced
1 tsp ground cinnamon
1 / 2 tsp ground nutmeg
4 cups (960 ml) pumpkin puree (homemade or canned)
4 cups (960 ml) vegetable or chicken broth
1 cup (240 ml) heavy cream
Salt and pepper to taste
Fresh parsley or croutons for garnish

Instructions

1. **Prepare the Base**: In a large pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the minced garlic and cook for another 1 minute until fragrant.
2. **Spice it Up**: Add the ground cinnamon and nutmeg to the onion and garlic mixture. Stir to combine and let the spices cook for 30 seconds to release their aroma.
3. **Combine Pumpkin & Broth**: Add the pumpkin puree to the pot and stir well. Gradually pour in the vegetable or chicken broth while stirring to create a smooth consistency.
4. **Simmer the Soup**: Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, allowing the flavors to meld together.
5. **Add Cream & Season**: Stir in the heavy cream, and season the soup with salt and pepper to taste. Simmer for an additional 5 minutes to heat through without boiling.
6. **Blend (Optional)**: For an extra creamy texture, use an immersion blender to puree the soup directly in the pot. Alternatively, blend in batches using a countertop blender.
7. **Serve & Garnish**: Ladle the soup into bowls and garnish with freshly chopped parsley or croutons if desired. Serve hot and enjoy!

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