Creamy pumpkin soup with cinnamon
There's no denying it, autumn is the perfect time for pumpkin soup. With its warm, spicy flavor, it's the ultimate comfort food for chilly evenings. But why settle for a basic pumpkin soup when you can take it to the next level with the addition of some cinnamon?
This creamy pumpkin soup with cinnamon is easy to make and full of flavor. It's the perfect way to warm up on a crisp fall day.
Ingredients:
- 1 medium-sized pumpkin (about 2 lbs)
- 1 onion, diced
- 2 cloves of garlic, minced
- 1 tbsp olive oil
- 4 cups chicken or vegetable broth
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup heavy cream
- Salt and pepper to taste
Instructions:
1. Preheat your oven to 375°F. Cut the pumpkin in half and remove the seeds and stringy bits (save the seeds for roasting later, if you like). Place the pumpkin halves cut-side down on a baking sheet and roast for about 45 minutes, or until the flesh is soft and tender.
2. While the pumpkin is roasting, heat a large pot over medium heat. Add the olive oil, onion, and garlic, and sauté until the onion is translucent.
3. Scoop the pumpkin flesh out of the skins and add it to the pot with the onions and garlic. Pour in the chicken or vegetable broth and stir to combine.
4. Add the ground cinnamon and nutmeg, and stir to combine. Bring the soup to a simmer and let it cook for about 15 minutes, stirring occasionally.
5. Use an immersion blender or transfer the soup to a blender and puree until smooth.
6. Stir in the heavy cream and season with salt and pepper to taste.
7. Serve the soup hot with a sprinkling of cinnamon on top.
Variations:
- For a spicier soup, add a pinch of cayenne pepper or a dash of hot sauce.
- For a vegan version, replace the heavy cream with coconut cream or cashew cream.
- For added texture, top each bowl of soup with some croutons or roasted pumpkin seeds.
Tips:
- If you don't have a pumpkin, you can use butternut squash or any other winter squash instead.
- To make things even easier, you can use canned pumpkin puree instead of roasting your own pumpkin.
- Leftover soup can be stored in the fridge for up to 5 days, or frozen for up to 3 months.
Conclusion:
This creamy pumpkin soup with cinnamon is perfect for autumn days when you need a warm and comforting meal. The addition of cinnamon adds a warm and spicy note to the soup, making it even more delicious. Serve it with some crusty bread and a salad for a complete meal.