NUTMEG-SPICED CREAMY PUMPKIN SOUP (VEGETARIAN)

Ingredients:

• 2 cups pumpkin puree (canned or homemade)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/2 cup heavy cream or coconut milk
• Salt and pepper to taste
• Chopped fresh parsley or chives (for garnish)

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic over medium heat until translucent.
2. Add the pumpkin puree, vegetable broth, ground nutmeg, ground cinnamon, and ground ginger. Stir well.
3. Simmer the mixture for about 15 minutes, allowing the flavors to meld together.
4. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup to a blender and blend in batches.
5. Return the pureed soup to the pot and stir in the heavy cream or coconut milk. Season with salt and pepper.
6. Heat the soup gently, without boiling, for another 5 minutes.
7. Ladle the Nutmeg-Spiced Creamy Pumpkin Soup into bowls, garnish with chopped parsley or chives, and serve.

Tips:

• Customize the soup by adding a dash of ground cloves or a pinch of cayenne pepper for extra warmth.
• Serve with a dollop of sour cream or Greek yogurt for a creamy finish.