Ingredients:
- 2 tablespoons Roasted Walnut Oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 4 cups pumpkin puree (canned or fresh)
- 4 cups vegetable broth
- 1 cup coconut milk or heavy cream
- Salt and freshly ground black pepper, to taste
- Red pepper flakes, for garnish (optional)
- Fresh herbs (such as parsley or thyme), for garnish (optional)
- Crusty bread, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 5-7 minutes.
- Stir in the ground cinnamon, cumin, nutmeg, and ginger, and cook for an additional 1-2 minutes, allowing the spices to become fragrant.
- Stir in the pumpkin puree, ensuring it’s well combined with the onion and spices.
- Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
- Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
- Return the blended soup to the pot if you used a blender. Stir in the coconut milk or heavy cream, and season with salt and freshly ground black pepper to taste.
- Simmer the soup for an additional 5 minutes to heat through.
- Ladle the soup into bowls, and garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, and fresh herbs, if desired.
- Serve with crusty bread on the side for dipping.