A velvety, warmly spiced pumpkin soup finished with cream, cinnamon, and nutmeg.
10 steps, about 40 minutes start to finish.
Melt butter in a Dutch oven over medium heat.
Add diced onion and cook for about 5 minutes until softened and translucent.
Add minced garlic and cook until fragrant, about 1 minute.
Add pumpkin puree, cinnamon, and nutmeg. Stir to combine.
Add chicken broth and stir well.
Bring to a boil, then reduce heat and simmer for 20-30 minutes.
Remove from heat. Use an immersion blender to blend until very smooth, taking your time.
Stir in heavy cream and blend again briefly.
Season with salt and pepper to taste.
Serve in bowls, optionally garnished with roasted pumpkin seeds, pine nuts, or croutons.
“Take your time blending until it's completely silky, since that smooth texture is the whole point of this soup. Stir the cream in at the end, off a hard boil, so it doesn't curdle.”
