Pumpkin soup

Here's a delicious pumpkin soup recipe that's perfect for fall!

Ingredients:

• 1 medium pumpkin (about 2-3 pounds), peeled, seeded, and chopped (or use canned pumpkin puree)
• 1 onion, chopped
• 2 cloves garlic, minced
• 2-3 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream
• 2 tablespoons olive oil or butter
• 1 teaspoon ground ginger (or fresh ginger, grated)
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Pumpkin seeds for garnish (optional)
• Fresh herbs (like parsley or cilantro) for garnish (optional)

Instructions:

1. Sauté the Onion and Garlic: In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, and cook for another minute.

2. Cook the Pumpkin: Add the chopped pumpkin to the pot. Pour in enough broth to cover the pumpkin. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the pumpkin is tender.

3. Blend the Soup: Use an immersion blender to puree the soup until smooth. If you don’t have an immersion blender, transfer the soup in batches to a regular blender.

4. Add Cream: Return the blended soup to the pot (if using a regular blender) and stir in the coconut milk or heavy cream. Heat gently, but do not boil. Season with cumin, salt, and pepper to taste.

5. Serve: Ladle the soup into bowls and garnish with pumpkin seeds and fresh herbs if desired.

Enjoy your creamy pumpkin soup!