- 2 tbsp butter
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups canned pumpkin puree
- 2 vegetable stock cubes
- 1 cup heavy cream
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground ginger
- Salt and pepper to taste
- Bay leaf (for garnish)
- Heavy cream (for garnish)
Dice the onion and mince the garlic cloves using our Tool Garlic Crush Utensil. Crumble vegetable stock into a 1L jug of boiling water. Mix until dissolved and put aside.
In our large Stainless Steel Tan-ium Frying Pan, melt the butter over medium heat. Add the diced onion and minced garlic. Sauté until the onion becomes translucent and fragrant.
Add the pumpkin puree and vegetable broth to the pot, stirring until well combined. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavours to combine.
Use an immersion blender or transfer the soup to a blender to puree until a smooth and creamy consistency.
Return the pureed soup to the pot otherwise, stir in the heavy cream, ground cinnamon, ground nutmeg, and ground ginger. Season with salt and pepper to taste.
Simmer the soup for an additional 5-10 minutes to heat through and allow the flavours to blend.
Ladle the soup into our Hue Stone Soup Bowls, add extra heavy cream if desired and a bay leave to garnish. Serve up with your favourite crusty bread.