Classic Pumpkin Soup

Instructions

1. 1

   In a large Pot over medium heat, melt the Butter with the Olive Oil. Add the chopped Yellow Onion, Celery, and Carrot. Cook, stirring occasionally, for 6–8 minutes until the vegetables are softened and the onion is translucent.

2. 2

   Add the minced Garlic and cook for 1 more minute, stirring constantly, until fragrant. Be careful not to let it brown.

3. 3

   Stir in the Cumin, Cinnamon, Nutmeg, and Ginger. Toast the spices in the Pot for about 30 seconds, stirring constantly. This blooms the spices and deepens their flavor.

4. 4

   Add the Pumpkin Puree and Chicken Broth. Stir well to combine everything. Season with Salt and Black Pepper.

5. 5

   Bring the soup to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 minutes to let the flavors meld together and the vegetables become completely tender.

6. 6

   Remove the Pot from the heat. Use an Immersion Blender to blend the soup directly in the pot until completely smooth and silky. Alternatively, carefully transfer the soup in batches to a Blender, blending with the lid slightly ajar to release steam.

7. 7

   Return the Pot to low heat. Stir in the Heavy Cream and Maple Syrup (if using). Taste and adjust seasoning with more Salt, Black Pepper, or a pinch of Nutmeg as needed. Warm through for 2–3 minutes — do not boil.

8. 8

   Ladle the soup into bowls. Garnish with a swirl of Heavy Cream, a sprinkle of toasted Pumpkin Seeds, a pinch of Paprika, and fresh Chives. Serve immediately with crusty bread.

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