Pumpkin Soup with Cream and Pumpkin Seeds

Ingredients

• 1.5 kg pumpkin
• 1 medium onion
• 4 cups vegetable broth
• ½ cup heavy cream
• ¼ cup pumpkin seeds
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper

Instructions

1. 1

   Peel and seed the 1.5 kg pumpkin, then cut it into 2-inch chunks. Peel and roughly chop the 1 onion.

2. 2

   Heat the 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

3. 3

   Add the pumpkin chunks and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is fork-tender, about 20 minutes.

4. 4

   While the soup simmers, toast the 0.25 cup pumpkin seeds in a dry skillet over medium heat until they start to pop and smell nutty, about 3 minutes. Set aside.

5. 5

   Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches and be careful with hot liquid.

6. 6

   Stir in the 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning if needed.

7. 7

   Ladle the soup into bowls, drizzle with extra cream if desired, and sprinkle with the toasted pumpkin seeds.

Tools you’ll need

• Large pot
• Immersion blender or regular blender
• Chef's knife
• Cutting board
• Dry skillet

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