Ingredients:

  • 1 medium Cinderella pumpkin, peeled and cubed
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 cup coconut milk
  • 1 teaspoon ground nutmeg
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 tablespoons olive oil
  • ¼ cup heavy cream, optional
  • Fresh herbs for serving

Instructions:

  1. Peel, seed, and cube the Cinderella pumpkin into 1-inch pieces.
  2. In a large pot, heat olive oil over medium heat.
  3. Add diced onion, cooking until translucent (about 5-7 minutes).
  4. Stir in minced garlic and cook for an additional 1-2 minutes.
  5. Add cubed pumpkin to the pot, and stir to combine. Cook for 5 minutes.
  6. Pour in vegetable broth and bring to a boil. Reduce heat and simmer until pumpkin is tender (about 15 minutes).
  7. Using an immersion blender, puree the soup until smooth.
  8. Stir in coconut milk, nutmeg, salt, and pepper. Heat through for another 5 minutes.
  9. Ladle soup into bowls, drizzle with cream, and garnish with fresh herbs.