Pureed soup with pumpkin, onions and spices and finished with a touch of cream. Garnish with toasted pumpkin seeds.
Course Soup
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 6(click to scale)
Calories 120kcal
Ingredients
1/2tbspolive oil
2cupsfresh white onionChopped
2tbspfresh garlic
2lbfresh pumpkinCubed
4-1/2cupwater
1-1/2tspground cinnamon
3/4tspGround Allspice
1/4tspCayenne Pepper
1/8tspground black pepper
1tspkosher salt
1-1/2tbsplight brown sugar
1-1/2tbspcider vinegar
1/4cupHeavy Whipping Cream
Instructions
Drizzle olive oil into a hot pot and saute the onions and garlic for about 3 minutes until softened and slightly brown. Add the pumpkin and toss.
Add water (just enough to submerge pumpkin) and bring to a boil. Lower the heat to simmer; cover with lid and cook for 20-30 minutes; until pumpkin is tender.
Transfer to a blender, add seasoning and spices and blend until smooth. Return to pot, add the cream and stir to incorporate until hot.
Notes
Sugar Pie Pumpkin was used in this recipe. Sweetness and starch levels vary with pumpkin types so adjust seasoning and liquid as needed.Use caution when blending hot ingredients.