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Old Fashioned Pumpkin Soup
| 2 tbsp / 30 g butter (or olive oil) | Sauté aromatics | Cook pumpkin with aromatics, 5 min | Simmer soup, 20–25 min | Blend until smooth | Stir in cream, warm 5 min | Ladle & garnish |
| 1 medium onion, finely chopped | ||||||
| 2 cloves garlic, minced | ||||||
| 4 cups / 900 g fresh pumpkin, peeled, seeded, cubed (or 2 cups / 480 g canned pumpkin purée) | ||||||
| 4 cups / 960 ml chicken broth | ||||||
| 1 tsp cinnamon | ||||||
| 1/2 tsp ground nutmeg | ||||||
| 1/4 tsp ground ginger | ||||||
| salt to taste | ||||||
| 1/4 tsp black pepper | ||||||
| 1 cup / 240 ml heavy cream | ||||||
| toasted pumpkin seeds (pepitas) | ||||||
| croutons | ||||||
| fresh parsley or chives, chopped | ||||||
| drizzle of cream or olive oil | ||||||
| sour cream or Greek yogurt (optional) |
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