Pumpkin Soup with Cream and Pumpkin Seeds

Step 1

Peel and seed the 1.5 kg pumpkin, then cut it into 2-inch chunks. Peel and roughly chop the 1 onion.

Step 2

Heat the 2 tbsp olive oil in a large pot over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.

Step 3

Add the pumpkin chunks and 4 cups vegetable broth. Bring to a boil, then reduce heat and simmer until the pumpkin is fork-tender, about 20 minutes.

Step 4

While the soup simmers, toast the 0.25 cup pumpkin seeds in a dry skillet over medium heat until they start to pop and smell nutty, about 3 minutes. Set aside.

Step 5

Using an immersion blender, puree the soup until completely smooth. If using a regular blender, work in batches and be careful with hot liquid.

Step 6

Stir in the 0.5 cup heavy cream, 1 tsp salt, and 0.5 tsp black pepper. Taste and adjust seasoning if needed.

Step 7

Ladle the soup into bowls, drizzle with extra cream if desired, and sprinkle with the toasted pumpkin seeds.