Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) 100% pure pumpkin puree
  • 3 cups vegetable broth
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp black pepper
  • 1/2 cup heavy cream
  • 1 tbsp lemon juice

Instructions:

  1. Melt the butter over medium heat in a large pot.
  2. Add the diced yellow onions and sauté for 5–7 minutes until they look translucent and slightly golden.
  3. Stir in the minced garlic and cook for another 60 seconds. Note: Don't let the garlic brown or it'll turn bitter.
  4. Stir in the pumpkin puree, nutmeg, cinnamon, ginger, and black pepper.
  5. Cook for 2 minutes, stirring constantly, to toast the spices. The puree should smell fragrant and nutty.
  6. Pour in the broth and whisk until the mixture is smooth.
  7. Bring the soup to a gentle simmer for 15 minutes. Note: Keep it at a low bubble, not a rolling boil.
  8. Lower the heat to low.
  9. Stir in the heavy cream and the lemon juice.
  10. Stir for 1–2 minutes until the soup reaches a texture, then remove from heat immediately.