Description
A comforting pumpkin soup topped with crunchy walnut crispies, perfect for cozy evenings.
Ingredients
Scale
- 1 kg fresh pumpkin, peeled and diced
- 4 cups (1 liter) vegetable broth
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup (240 ml) heavy cream
- Freshly grated nutmeg, to taste
- Salt, to taste
- Black pepper, to taste
- 1 cup chopped walnuts
- 2 tablespoons olive oil
Instructions
- Prepare the pumpkin by peeling and dicing it into small cubes.
- In a large pot, heat 2 tablespoons of olive oil over medium heat, then add the chopped onion and minced garlic, sautéing for about 5 minutes.
- Add the diced pumpkin to the pot and cook for another 5 minutes.
- Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 20-25 minutes until the pumpkin is tender.
- Blend the soup until smooth using an immersion blender or countertop blender.
- Toast the chopped walnuts in a small skillet over medium heat for 5-7 minutes until golden brown.
- Stir in the heavy cream, nutmeg, salt, and black pepper into the blended soup, adjusting seasoning to taste.
- Serve the soup in bowls, topped with walnut crispies.
Notes
- Be careful not to overcook the pumpkin to maintain texture.
- Season gradually to achieve the perfect balance of flavors.
- Ensure the walnuts are toasted properly for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 40mg
Keywords: pumpkin soup, walnut crispies, comfort food, fall recipes