This recipe serves about 8 people
This takes 1 hour to make
- 1 tablespoon butter
- 1 medium onion roughly diced
- 1 carrot peeled and roughly chopped
- 1 small sweet potato peeled and roughly chopped
- 2 pounds pumpkin peeled and deseeded, roughly chopped
- 5 cups water OR chicken stock
- ½ tablespoon brown sugar
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg or less if you’re not a huge fan
- Salt + pepper to taste
- 1 bay leaf
- Sauté the vegetables:Melt the butter in a large Dutch oven over medium heat. Add the onion, carrot, sweet potato and pumpkin and cook for 2-3 minutes.
- Season the soup:Season with brown sugar, nutmeg, cumin, ginger, salt and pepper. Roast the vegetables for another 3-4 minutes, stirring from time to time, until they are starting to soften and brown.
- Cook the soup:Pour the chicken stock over the vegetables. Add the bay leaf and bring to a boil. Reduce the heat to a simmer and cook for 15 minutes.
- Blend the soup:Take the pot off the heat and blend the soup until smooth. I like to use a stick blender when I’m short on time, but you can use a regular blender according to your manufacturer’s instructions for hot liquids.
- Finish the soup:Add the soup back over medium heat and heat through. Stir in cream to thin to your desired consistency, if desired. Warm for 2-3 minutes, then serve hot.