– **Salt and pepper**: to taste
– **Maple syrup or honey**: 1 tablespoon (optional for sweetness)
– **Fresh thyme or parsley**: for garnish (optional)
– **Crème fraîche or sour cream**: for serving (optional)
ADVERTISEMENT
Instructions:
1. **Sauté the Vegetables:**
– In a large pot, melt the butter over medium heat. Add the chopped onion and carrot, and sauté until the onion is translucent and the carrot begins to soften, about 5-7 minutes.
– Add the minced garlic and cook for another 1-2 minutes until fragrant.
2. **Add the Pumpkin:**
– Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, until the vegetables are tender.
3. **Blend the Soup:**
– Use an immersion blender to puree the soup directly in the pot until smooth. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender and puree until smooth, then return it to the pot.
4. **Add the Cream:**
Continue Reading in next page
