Creamy, spiced pumpkin soup with warming nutmeg, cinnamon, and cumin.
# What You'll Need:
→ Vegetables
01 - 2.2 lbs pumpkin, peeled, seeded, and diced
02 - 1 medium onion, chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, peeled and diced
→ Liquids
05 - 4 cups vegetable broth
06 - 3/4 cup plus 1 tablespoon heavy cream or coconut milk
→ Spices and Seasonings
07 - 1 teaspoon ground cumin
08 - 1/2 teaspoon ground nutmeg
09 - 1/2 teaspoon ground cinnamon
10 - 1/4 teaspoon chili flakes, optional
11 - Salt and freshly ground black pepper to taste
→ Garnishes
12 - Cream or coconut milk for drizzling
13 - Toasted pumpkin seeds
14 - Fresh parsley or chives, chopped
# Directions:
01 - In a large pot, heat a splash of oil over medium heat. Add the onion and cook until softened, approximately 3 minutes.
02 - Stir in the garlic and carrot, and sauté for 2 minutes until fragrant.
03 - Add the diced pumpkin, cumin, nutmeg, cinnamon, and chili flakes if using. Cook while stirring for 2 to 3 minutes.
04 - Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20 to 25 minutes until the pumpkin and carrots are very tender.
05 - Remove the pot from the heat. Use an immersion blender to purée the soup until smooth, or carefully transfer to a blender in batches.
06 - Stir in the cream or coconut milk, and season with salt and pepper to taste. Reheat gently if needed.
07 - Ladle into bowls and garnish with a drizzle of cream, toasted pumpkin seeds, and fresh herbs if desired.
