Marian's Homemade Pumpkin Soup

Indulge in the comforting flavors of Marian's Homemade Pumpkin Soup. This creamy and velvety soup is made from fresh pumpkin, combined with aromatic spices, and simmered to perfection. With a blend of earthy and slightly sweet flavors, this soup is the perfect dish to warm you up on a chilly autumn day. Whether you enjoy it as a main course or as an appetizer, Marian's Pumpkin Soup will surely become a family favorite.

Ingredients

• 1 medium-sized pumpkin
• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• Optional toppings: toasted pumpkin seeds, sour cream, fresh herbs

Directions

1. Preheat the oven to 400°F (200°C).
2. Cut the pumpkin in half and remove the seeds and fibrous strands. Place the pumpkin halves on a baking sheet, cut side down, and roast in the oven for about 40 minutes or until the flesh becomes soft and caramelized.
3. Once the pumpkin is cool enough to handle, scoop out the flesh and set aside.
4. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until translucent and fragrant.
5. Add the ground cumin, ground coriander, and ground nutmeg to the pot. Stir well to coat the onions and garlic with the spices.
6. Add the roasted pumpkin flesh to the pot, followed by the vegetable broth. Stir to combine all the ingredients.
7. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld together.
8. Using an immersion blender or a countertop blender, puree the soup until smooth and creamy.
9. Stir in the coconut milk and season with salt and pepper to taste. Heat the soup over low heat until warm.
10. Ladle the soup into bowls and garnish with toasted pumpkin seeds, a dollop of sour cream, and fresh herbs if desired.
11. Serve hot and enjoy!

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