This is a spiced-up pumpkin soup made with fresh pumpkin perfect for fall and winter. It’s very simple and kicks up the natural flavor of the pumpkin with a few spices and a bit of cream.

Preparation time: 40 minutes

What you need:

1 lb (500g) pumpkin, peeled (any type is fine; I prefer butternut squash)

1 onion, chopped

2 garlic cloves, minced

2 cups veggie stock (low sodium is best)

Salt & pepper

½ teaspoon cardamon

½ teaspoon cumin

½ teaspoon cinnamon

½ teaspoon paprika powder

¼ teaspoon chili powder

3 tablespoons sweet cream (optional)

2 tablespoons roasted pumpkin seeds (optional)

5-6 tablespoons pumpkin seed oil (for finishing)

How to do it:

Cut peeled pumpkin in small cubes (about 15’’/4cm)

In a large pot, heat 1 tablespoon oil, add onions and cook at low-medium heat for about 4 minutes or until soft

Add garlic, pumpkin and broth and cook at low heat for about 10 minutes, or until pumpkin is soft (check with fork or knife)

Add all spices, mix well and remove from heat

Puree everything with a handheld blender until you get a smooth paste, add a bit more water if too firm

Season to taste with salt and more spices until you like it (don’t over-spice so you keep the nice natural pumpkin flavor)

Add sweet cream (make sure the soup doesn’t boil when you add the ceram, otherwise it will break)

Put soup in bowls, sprinkle with pumpkin seeds and top with 1 tablespoon pumpkin seed oil

Serve with baguette or crusty bread.

Enjoy!

Note: Soup will last for 3-4 days in the fridge