Nowadays, Pumpkins are everywhere. So made this thick and creamy pumpkin soup for lunch. This is an easy healthy, and creamy pumpkin soup. I made it with a farm-fresh pumpkin that is really flavorful. I also used allspice and thyme to flavor the soup. Thyme has a fresh lemony aroma that makes the soup refreshing and yummy. I also added nutmeg and heavy cream to this soup. Nutmeg and cream go well together. The aroma of nutmeg gives a gentle aroma to the soup.
Prep Time: 15 mins
Cooking Time: 30 Mins
Serving: 4 to 5 Servings
750 grams of good Pumpkins (Peeled and cubed into large chunks)
1 cup chopped onion
2 cloves minced large garlic
1/2 cup heavy cream
1 tablespoon olive oil
1 teaspoon allspice powder
1/2 teaspoon freshly ground pepper
1 teaspoon salt or as per your taste
pinch of nutmeg powder
1/2 teaspoon dried red chili flakes
4 cans of vegetable broth or chicken broth
2 tablespoon toasted pumpkin seeds for garnish
5 thyme sprigs or 1 teaspoon finely chopped thyme leaves
1 Tablespoon of heavy cream to garnish
Take oil in a deep heavy bottom pan and put it on medium-high heat.
Add chopped onions and saute for two minutes.
When onion turns translucent, add minced garlic and saute for 30 seconds.
Next, add cubed pumpkins and saute for two minutes.
Add salt, fresh ground pepper, and chili flakes.
Then add broth and mix well.
Now add allspice powder and a pinch of ground nutmeg.
Bring it to a boil and let the pumpkin cook through.
With a hand grinder or with a mixer grinder, blend the pumpkins into a smooth paste.
Add heavy cream and chopped thyme into the soup.
Garnish with toasted pumpkin seeds and fresh cream.
Enjoy warm pumpkin soup with toasted crusty bread.