• 1 medium onion, chopped
• 2 garlic cloves, minced
• half of a roasted pumpkin (about 5 large cups), mashed
• 5 cups chicken broth
• 1 teaspoon cinnamon
• half teaspoon nutmeg
• half teaspoon ground ginger
• half teaspoon salt
• quarter teaspoon pepper
• 1 cup heavy cream

1. Sweat the onion in a bit of oil for 2-3 minutes.
2. Add garlic, cook 1 minute.
3. Add pumpkin, mix well.
4. Pour in chicken broth.
5. Add all the spices and salt.
6. Simmer for 20 minutes on medium heat.
7. Blend with immersion blender until smooth.
8. Stir in heavy cream, simmer 1 more minute.
9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

• 1 medium onion, chopped
• 2 garlic cloves, minced
• half of a roasted pumpkin (about 5 large cups), mashed
• 5 cups chicken broth
• 1 teaspoon cinnamon
• half teaspoon nutmeg
• half teaspoon ground ginger
• half teaspoon salt
• quarter teaspoon pepper
• 1 cup heavy cream

1. Sweat the onion in a bit of oil for 2-3 minutes.
2. Add garlic, cook 1 minute.
3. Add pumpkin, mix well.
4. Pour in chicken broth.
5. Add all the spices and salt.
6. Simmer for 20 minutes on medium heat.
7. Blend with immersion blender until smooth.
8. Stir in heavy cream, simmer 1 more minute.
9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

That looks and sounds so good. Fall soups are the best!

Does anyone have any tips for cutting pumpkin and other squashes in half? I have always struggled to even pierce them with a good chef knife, but it’s extra difficult now that I’ve lost some function in my arms/hands.

• 1 medium onion, chopped
• 2 garlic cloves, minced
• half of a roasted pumpkin (about 5 large cups), mashed
• 5 cups chicken broth
• 1 teaspoon cinnamon
• half teaspoon nutmeg
• half teaspoon ground ginger
• half teaspoon salt
• quarter teaspoon pepper
• 1 cup heavy cream

1. Sweat the onion in a bit of oil for 2-3 minutes.
2. Add garlic, cook 1 minute.
3. Add pumpkin, mix well.
4. Pour in chicken broth.
5. Add all the spices and salt.
6. Simmer for 20 minutes on medium heat.
7. Blend with immersion blender until smooth.
8. Stir in heavy cream, simmer 1 more minute.
9. Adjust seasoning to taste.

To serve, drizzle a bit of heavy cream, some drops of pumpkin seed oil, roasted pumpkin seeds, and some ground nutmeg.

I’ve been wanting to try a pumpkin soup for a while. Awesome presentation skills, by the way. Did you pair it with anything like some fresh bread? Maybe a salad?

Thank you! I mean, it’s a “liquid salad”, didn’t think to add any sides

I just toasted some bread, which the kids broke into little pieces and used as croutons.

I personally don’t eat pumpkin, so I wouldn’t know if it needed anything else

If I were to make a side dish, I think something like roasted veggies, or a simple green salad. Or maybe something with apples and pine nuts and cheese… hmm…