Quick and easy pumpkin purée soup

Nothing captures the essence of winter quite like a bowl of hot pumpkin purée soup. While canned pumpkin purée is a convenient option, making your own from fresh pumpkins can elevate the taste and freshness of the dish.

Making Homemade Pumpkin Purée

1. Opt for small pumpkins, as they are sweeter and less fibrous than larger pumpkins.
2. Preheat your oven to 190°C. Cut the pumpkin in half, scoop out the seeds, and place the halves cut-side down on a baking sheet lined with parchment paper.
3. Roast the pumpkin for 45-60 minutes until the flesh is tender when pierced with a fork.
4. Scoop out the roasted flesh and blend it in a food processor until smooth. For a silkier texture, you can pass the purée through a fine-mesh sieve.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 4 cups pumpkin purée
• 4 cups vegetable or chicken broth
• 1 cup coconut milk or heavy cream
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional garnishes: toasted pumpkin seeds, cream, fresh herbs

Method

1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until they become soft and fragrant.
2. Stir in the pumpkin purée, allowing it to meld with the onions and garlic.
3. Pour in the broth, stirring to combine. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes.
4. Add the cinnamon, nutmeg, salt, and pepper. Stir in the coconut milk or heavy cream for a creamy finish.
5. For an ultra-smooth texture, blend the soup directly in the pot with an immersion blender.
6. Ladle the soup into bowls and garnish with toasted pumpkin seeds, a drizzle of cream, or fresh herbs.