Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Servings: 4

• 1 medium-sized pumpkin (about 2-3 pounds)
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, chopped
• 1 celery stalk, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground nutmeg
• 1 litre vegetable stock
• 240ml heavy cream
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley or chives for garnish

1. Prepare the Pumpkin:
   • Peel, seed, and cut the pumpkin into chunks. You can use a sharp knife or a peeler to remove the skin. Set aside.
2. Sauté the Aromatics:
   • In a large pot, heat the olive oil over medium heat. Add the chopped onion, garlic, carrot, and celery. Sauté for 5-7 minutes or until the vegetables become tender and the onion turns translucent.
3. Spice it Up:
   • Add the ground cumin, ground coriander, and ground nutmeg to the sautéed vegetables. Stir well and cook for an additional 2 minutes to toast the spices.
4. Cook the Pumpkin:
   • Add the pumpkin chunks to the pot and pour in the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for 20-25 minutes or until the pumpkin is soft and easily pierced with a fork.
5. Blend the Soup:
   • Using an immersion blender or a regular blender, puree the soup until smooth and creamy. Be careful when blending hot liquids. If using a regular blender, blend in batches.
6. Finish and Season:
   • Return the pureed soup to the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for an additional 5 minutes to heat the soup through.
7. Serve:
   • Ladle the hot pumpkin soup into bowls. Garnish with cream, pumpkin seeds, fresh parsley or chives for a burst of colour and flavour.

• Calories: Approximately 280
• Total Fat: 22g
• Saturated Fat: 10g
• Sodium: 990mg
• Total Carbohydrates: 20g
• Sugars: 7g