Two words: Pumpkin Soup. Do I have your attention? Here’s the full recipe:

Ingredients:

2 cups of pumpkin puree (canned or homemade)
1 small onion, finely chopped
2 cloves of garlic, minced
2 tablespoons of butter or olive oil
4 cups of vegetable or chicken broth
1/2 cup of heavy cream (optional)
1 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
Salt and pepper to taste
Optional garnishes: roasted pumpkin seeds, croutons, chopped chives, or a drizzle of cream
Instructions:

Recipe:

1. In a large pot, melt the butter or heat the olive oil over medium heat. Add the chopped onions and minced garlic. Sauté for about 5 minutes or until the onions become translucent.

2. Stir in the pumpkin puree, ground cinnamon, and ground nutmeg. Cook for another 5 minutes, allowing the flavors to meld together.

3. Pour in the vegetable or chicken broth and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes.

4. Using an immersion blender or a regular blender, carefully puree the soup until smooth. If using a regular blender, work in batches and be cautious, as hot liquids can splatter.

5. Return the blended soup to the pot and add the heavy cream, if desired, to make it creamy and rich. Stir well and let it simmer for an additional 5-10 minutes, stirring occasionally.

6. Season the soup with salt and pepper to taste. Adjust the seasonings as needed.

7. Serve the pumpkin soup hot in bowls. Garnish with roasted pumpkin seeds, croutons, chopped chives, or a drizzle of cream, if desired.

Enjoy your homemade pumpkin soup as a delightful fall meal. If you try it out I would love to know how it turned out!