Creamy Pumpkin Soup
- For the soup
- 2 Tbsps butter
- 1 small onion (diced)
- 2 cloves garlic cloves (minced)
- ½ tsp fresh thyme
- ½ tsp ground ginger
- ¼ tsp ground Nutmeg
- 3 cups Pumpkin (peeled, seeded, and diced)
- 3 cups low-sodium Chicken broth
- ⅔ cup double cream
- freshly ground Black pepper
- To garnish
- 2 Tbsps Pumpkin seed
- 2 Tbsps lemon juice
- 1 Tbsp red Chili powder
- ¼ tsp salt
How healthy are the main ingredients?PumpkinPumpkin seedgarlic clovegingerthymeonion
Melt the butter in a large saucepan set over a medium heat until hot. Add the onion, garlic, thyme, and a pinch of salt, sweating for 5 - 6 minutes until softened.
Add the ginger and nutmeg and cook for a further minute. Stir in the pumpkin and stock, and bring the broth to a simmer.
Simmer for 25 - 30 minutes until the pumpkin is very tender. Puree the soup in a food processor or blender until smooth.
Pour back into a soup and return to a simmer. Stir in the cream and season to taste with salt and pepper.
Toss the pumpkin seeds with the lemon juice, chilli powder, and salt until coated. Ladle the soup into bowls and garnish with the pumpkin seeds.