Best Pumpkin Soup 

– 2 tablespoons olive oil – 1 onion, chopped – 2 cloves garlic, minced – 1 medium-sized pumpkin (about 3-4 pounds), peeled, seeded, and chopped into chunk – 4 cups vegetable or chicken broth

Ingredient

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes. 

Add the minced garlic to the pot and cook for an additional minute until fragrant. 

Add the chopped pumpkin to the pot, along with the vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 20-25 minutes, or until the pumpkin is tender and easily pierced with a fork. 

Once the pumpkin is cooked, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer the soup in batches to a blender and puree until smooth, then return it to the pot. 

Stir in the ground cinnamon, nutmeg, ginger, cloves, salt, and pepper, adjusting the seasoning to taste 

Stir in the coconut milk or heavy cream, adjusting the amount to achieve your desired creaminess. Let the soup simmer for an additional 5 minutes to heat through and allow the flavors to meld. 

Taste the soup and adjust the seasoning if needed. 

Ladle the pumpkin soup into bowls and garnish with toasted pumpkin seeds, chopped fresh parsley, or chives if desired. 

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