Creamy Pumpkin Soup

Smooth, thick, velvety, and completely comforting – creamy pumpkin soup is so easy to make! All you need are a few ingredients and a minimal time to put it together. This is the ultimate fall soup recipe!

Ingredients

• 1 pie pumpkin seeded and quartered
• 1 tablespoon olive oil
• 3 tablespoons salted butter
• 1 medium white or yellow onion peeled and diced
• 4 medium carrots peeled and sliced
• 3 celery ribs sliced
• 4 cups vegetable broth
• 1 teaspoon salt or to taste
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon black pepper
• 1 cup heavy cream

Instructions

1. Preheat the oven to 425 degrees Fahrenheit. Quarter and seed pumpkin. Brush with olive oil and place on a parchment lined baking sheet and roast for 35-40 minutes.
2. Melt the butter in a large pot over medium-high heat. Add in onion and sauté until onions are soft and translucent, about 5 minutes.
3. Add in carrots, celery, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.
4. Reduce heat to medium-low and simmer until vegetables are tender, about 15-20 minutes. While vegetables are simmering, peel the finished roasted pumpkin and add in pumpkin flesh to the pot. Remove from heat.
5. Puree using an immersion blender, or transfer in batches to a food processor or blender fitted with a vented lid. Blend until smooth. Stir in heavy cream and serve hot.