👨‍🍳 تعليمات

1. 1

   Prepare the pumpkin: Preheat your oven to 200°C (400°F). Toss the cubed butternut pumpkin with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized. This step is optional but enhances flavour.

   ⏱️ 25 minutes (roasting)
2. 2

   Sauté aromatics: Heat the remaining 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat (180°C / 350°F). Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.

   ⏱️ 8 minutes
3. 3

   Simmer the soup: Add the roasted pumpkin cubes (or raw if not roasting) and the stock to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the pumpkin is very tender and easily pierced with a fork.

   ⏱️ 25 minutes
4. 4

   Blend the soup: Carefully transfer the soup to a blender in batches, or use an immersion blender directly in the pot. Blend until completely smooth and creamy. Be cautious when blending hot liquids; do not overfill the blender and ensure the lid is secure.

   ⏱️ 5 minutes
5. 5

   Finish and season: Return the blended soup to the pot (if using a standard blender). Stir in the heavy cream and ground nutmeg. Heat gently over low heat until warmed through – do not boil. Taste and season generously with salt and freshly ground black pepper.

   ⏱️ 3 minutes
6. 6

   Serve: Ladle the hot soup into bowls. Garnish with a swirl of extra cream, a sprinkle of nutmeg, or toasted pumpkin seeds if desired. Serve immediately with warm, crusty bread for dipping.

   ⏱️ 2 minutes