Creamy Pumpkin Soup

Prepare the Vegetables:

• Peel, seed, and cube the pumpkin.
• Chop the onion, peel and chop the carrot and potato.

Sauté Aromatics:

In a large pot, heat olive oil over medium heat.

Add chopped onion and sauté until translucent.

Add minced garlic, ground cumin, and ground cinnamon. Sauté for an additional minute until fragrant.

Cook Vegetables:

Add cubed pumpkin, chopped carrot, and diced potato to the pot. Stir well to coat with the aromatic mixture.

Pour in the vegetable or chicken broth, bringing the mixture to a boil.

Reduce heat to low and simmer until the vegetables are tender.

Blend the Soup:

Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the mixture to a blender and blend until smooth.

Add Cream:

Stir in the heavy cream, ensuring it’s well incorporated.

Season with salt and pepper to taste.

Simmer and Serve:

Allow the soup to simmer for an additional 5-10 minutes to meld flavors.

Taste and adjust seasoning if needed.

Garnish and Serve:

Ladle the creamy pumpkin soup into bowls.

Garnish with optional toppings such as roasted pumpkin seeds, a drizzle of cream, or fresh chives.