Harvest Pumpkin Soup

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 2 cups canned pumpkin puree
• ½ teaspoon ground cumin
• ¼ teaspoon ground nutmeg
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 1 cup heavy cream
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook, stirring, until softened, about 5 minutes.
2. Add the broth, pumpkin puree, cumin, nutmeg, and thyme. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
3. Remove from the heat and let cool slightly. Working in batches, puree the soup in a blender or food processor until smooth.
4. Return the soup to the pot and stir in the heavy cream. Heat until hot, but do not boil.
5. Taste and add salt and pepper if desired. Serve the soup hot, garnished with chopped parsley.

Interesting Facts

• Pumpkin is a member of the squash family and is native to North America.
• Pumpkin is a good source of beta-carotene, which is converted into vitamin A in the body.
• Pumpkin is also high in fiber, potassium, and vitamin C.