Pumpkin Soup

Ingredients

• •2 lbs pumpkin or butternut squash, peeled and cubed
• •2 tablespoons butter
• •1 large onion, diced
• •4 cups vegetable broth (gluten-free)
• •1/2 cup heavy cream
• •1/2 teaspoon ground nutmeg
• •1/4 teaspoon cayenne pepper
• •to taste Salt and pepper

Directions

1. 1Melt butter in a large pot over medium heat and sauté diced onion until golden, about 8 minutes.
2. 2Add cubed pumpkin and stir for 2 minutes to coat with butter.
3. 3Pour in broth and bring to a boil, then simmer for 20 minutes until pumpkin is very tender.
4. 4Blend soup until smooth using an immersion blender or transfer to a regular blender in batches.
5. 5Stir in heavy cream, nutmeg, and cayenne pepper.
6. 6Season with salt and pepper to taste and simmer for 2 more minutes.

💡 Roast or sauté pumpkin until some moisture evaporates before blending soup; watery squash creates a thin soup that cream cannot fully rescue.

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