Ingredients:
- 1 medium pumpkin, peeled and chopped into 1-inch pieces
- 1 large onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 tsp. dried thyme
- 1 tsp. dried sage
- Salt and pepper, to taste
- 1 cup heavy cream (optional)
- Fresh parsley or croutons, for garnish (optional)
Instructions:
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and minced garlic and cook until softened, about 5 minutes.
- Add the chopped pumpkin, broth, thyme, sage, salt, and pepper to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20-25 minutes, or until the pumpkin is tender.
- Use an immersion blender or transfer the mixture to a blender and puree until smooth. If the soup is too thick, add more broth until it reaches your desired consistency.
- Stir in the heavy cream, if using. Heat the soup through, but do not let it boil. Taste and adjust the seasoning as needed.
- Serve the pumpkin soup hot, garnished with fresh parsley or croutons, if desired.
Enjoy this delicious and nourishing pumpkin soup, perfect for a comforting meal on a cold day. The recipe can easily be made vegetarian by using vegetable broth and skipping the heavy cream. You can also add in your favorite spices and seasonings to customize the flavor to your liking.