Pumpkin Soup

Ingredients

• 3 pounds pumpkin – peeled, seeded, cut into 1-inch cubes
• 2 tbsp extra-virgin olive oil
• 1.25 tsp kosher salt
• 0.5 tsp black pepper – freshly ground
• 2 tbsp unsalted butter
• 1 onion – medium, finely chopped
• 3 cloves garlic – minced
• 5 cups vegetable broth
• 1 bay leaf
• 1 tsp fresh thyme leaves
• 0.25 tsp ground nutmeg
• 0.5 cup heavy cream

Instructions

1. Preheat the oven to 425°F. On a rimmed baking sheet, toss the pumpkin with the olive oil, 0.75 tsp salt, and 0.25 tsp black pepper. Spread in an even layer and roast, flipping once, until tender with caramelized edges, 25–35 minutes.
2. Meanwhile, melt the butter in a large pot over medium heat. Add the onion and the remaining 0.5 tsp salt; cook, stirring, until translucent and sweet, 6–8 minutes. Stir in the garlic and cook until fragrant, 30–60 seconds.
3. Add the roasted pumpkin to the pot along with 4 cups of the vegetable broth, the bay leaf, thyme, nutmeg, and the remaining 0.25 tsp black pepper. Bring to a simmer, then cook gently, uncovered, 10–15 minutes, until the flavors marry and the pumpkin is very soft.
4. Remove and discard the bay leaf. Blend the soup until completely smooth using an immersion blender, or carefully in batches in a countertop blender with the lid vented. If the soup is too thick, blend in up to the remaining 1 cup broth until velvety and pourable.
5. Return the soup to low heat and stir in the heavy cream. Warm gently without boiling, 2–3 minutes. Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and serve hot.