Description:
There’s nothing better than wrapping your hands around a warm bowl of pumpkin soup on a crisp fall evening. This velvety, rich soup is packed with your favorite fall flavors—and thanks to a dash of ENOF, every spoonful delivers the benefits of six organic veggies, all without changing that creamy, comforting taste you love.
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups pumpkin puree (canned or fresh)
- 3 cups vegetable broth
- 1 cup heavy cream or coconut milk (for dairy-free)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon ground ginger
- Salt and pepper to taste
- 1/12th teaspoon ENOF (or your preferred amount)
- Fresh parsley or pumpkin seeds (for garnish, optional)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until they become soft and translucent (about 5 minutes).
- Stir in the pumpkin puree, vegetable broth, cinnamon, nutmeg, and ginger. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-15 minutes, stirring occasionally.
- Remove the soup from the heat and use an immersion blender to blend it until smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a blender, then return it to the pot.
- Stir in the heavy cream (or coconut milk) and heat the soup on low for another 5 minutes.
- Add a sprinkle of ENOF (about 1/12th of a teaspoon) and stir until well combined.
- Season with salt and pepper to taste. Ladle into bowls, and garnish with fresh parsley or pumpkin seeds, if desired.