Ingredients
Scale
- 3 tbsp unsalted butter
- 1 small white onion, chopped
- 1 garlic clove, minced
- ¼ tsp freshly ground nutmeg
- ½ tsp paprika
- ½ tsp turmeric
- 1 cup pumpkin puree
- 3 cups vegetable broth
- ½ tsp salt
- ½ cup heavy whipping cream
- Crème fraîche, for garnish (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the turmeric, paprika, and nutmeg, then add the pumpkin puree and vegetable broth. Bring to a simmer and cook for 15 minutes.
- Stir in the heavy whipping cream and continue to simmer for an additional 5 minutes.
- Using a blender, puree the soup until smooth. Season with salt to taste.
- Serve the soup hot, garnished with a dollop of crème fraîche if desired.
Notes
- If using a regular blender, work in batches and leave the lid slightly vented (cover the gap with a towel) so the hot soup can release steam safely. An immersion blender lets you skip the transfer entirely.
- For a thinner soup, stir in a little extra broth until it reaches the consistency you like.
- To make it dairy-free, swap the butter for olive oil and use full-fat coconut milk in place of the heavy cream.