The perfect, fuss-free recipe to cozy up with on a chilly country evening.
Ingredients:
1 kg pumpkin (Jap or Kent works best), peeled and chopped
1 large yellow onion, diced
2 cloves garlic, minced
3 cups chicken or vegetable stock
1/2 cup heavy cream (or coconut cream)
A pinch of ground nutmeg, salt, and pepper to taste
Method:
Sauté: Heat a splash of olive oil in a large pot over medium heat. Sauté the onion and garlic until soft and fragrant.
Simmer: Add the chopped pumpkin and stock. Bring to a boil, then turn down the heat and simmer for 15 to 20 minutes until the pumpkin is completely fork-tender.
Blend: Remove from heat. Use an immersion blender to purée the soup until smooth and velvety.
Finish: Stir in the cream, then season with nutmeg, salt, and pepper. Serve hot with a generous slice of crusty, buttered bread!
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