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Prepare the Base:
Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, cooking them until soft and golden brown.
Cook the Vegetables:
Add the diced pumpkin, carrots, and celery to the pot. Stir well to coat the vegetables in the onion and garlic mixture. Let them sauté for a couple of minutes to bring out the flavors.
Simmer:
Pour in enough vegetable stock to cover the vegetables. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes until the vegetables are tender.
Blend the Soup:
Use an immersion blender or transfer the soup to a blender to puree until smooth. If needed, return the blended soup to the pot.
Season:
Season the soup with salt and pepper to taste. For an extra touch of richness, stir in a splash of cream.
Serve:
Ladle the soup into bowls. Optionally, add a swirl of cream and garnish with fresh herbs like parsley or thyme.
Serving and Storage Tips:
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