Creamy Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 2 pounds peeled, seeded cooking pumpkin, cut into small cubes
• 1 medium potato, peeled and diced
• 3 cups low-sodium vegetable broth
• 1/2 cup heavy cream
• 1/2 teaspoon fine salt
• 1/4 teaspoon ground black pepper

Step-by-step instructions

1. Heat oil in a large saucepan over medium heat. Cook onion for 5 minutes, then stir in garlic for 1 minute.
2. Add pumpkin, potato, broth, salt, and pepper. Bring to a simmer and cover partially, leaving space for steam to escape.
3. Simmer for 20 to 22 minutes, stirring occasionally, until both pumpkin and potato crush easily against the pan with a spoon.
4. Remove from heat and blend with an immersion blender, keeping its head submerged to prevent splashes, until completely smooth.
5. Stir in cream and warm gently for 2 minutes. Serve in four bowls; reheat any previously refrigerated soup to 165°F (74°C).

Ingredient substitutions

• Replace pumpkin with the same weight of peeled butternut squash.
• Replace cream with the same volume of unsweetened coconut milk.

Storage & reheating

Refrigerate in shallow containers within 2 hours for 4 days. Freeze for 2 months; thaw refrigerated, stir, and reheat to 165°F (74°C).

What to serve with it

Serve with crusty bread and a green salad.