I have several pumpkin soups on this site and it is rather strange to proclaim that one soup is better than another but I can honestly say that this baked pumpkin and nutmeg soup is our favorite this year and that I already prepared it a dozen times by now. What is the secret, well in my opinion, it is the combination of baked pumpkin that becomes slightly toasted, milk and spices such as ginger and nutmeg. This soup is thick, velvety, warming and satisfying. It will warm you e ne in the coldest of winter months.
Instructions best ever baked pumpkin and nutmeg soup
In a saucepan pour the oil. Add sliced onion and chopped carrot. Cook over medium-low heat until the onion is tender and begins to become translucent.
Meanwhile, peel and slice fresh turmeric, ginger and garlic. For this recipe I used half of the ginger root that is in the photo that U.S. about 2 cm. If you can’t find fresh turmeric root, you can easily replace it with powdered one or not use it at all. I use it more for the matter of color than of taste because in this dose of soup the turmeric releases only a slight aftertaste.
Add ginger, turmeric and garlic into the onion. Stir and cook over medium heat for another 2 minutes.
At this point add thyme, nutmeg and rosemary and salt. Stir and add the vegetable broth.
Bring to a boil and add previously baked, peeled and roughly chopped pumpkin. Stir well and cook over medium-low heat for about 15 – 20 minutes or until the carrot pieces are tender. Taste and adjust with more salt if necessary.
Now add 250 ml of milk. Bring to a boil and cook for another 3 minutes. Turn off the heat and wait for the soup to cool down slightly.
Now pour the soup into a blender mug or using the immersion blender blend everything until the soup becomes creamy and dense.
If necessary, heat it again otherwise serve immediately garnished with pumpkin, sunflower or sesame seeds.
lot of love. B.