Creamy Pumpkin Soup

I’m getting ready for cold weather…and soup.

Ingredients

2 Tbsp butter, unsalted

1 Onion, diced

2 Carrots, chopped

1 Apple, peeled and chopped

2 Cups pumpkin puree, canned

3 Cups vegetable broth

1/2 Tsp nutmeg

1/2 Tsp cinnamon

1 Cup evaporated milk

Salt and black pepper to taste

Toppings

1/3 Cup heavy cream

1/2 Cup roasted pumpkin seeds

Extra black pepper

Method

1. In a stockpot over medium heat, melt butter and saute onion, carrot, apple, until tender, about 8 to 10 minutes.
2. Add pumpkin, vegetable stock and spices and simmer for 15 minutes. Then add the milk and simmer for 5 more minutes, lowering the heat if necessary so it does not boil.
3. Using an immersion blender, blend until smooth and creamy.
4. Season to taste with salt and pepper. Serve with a drizzle of heavy cream and topped with pumpkin seeds and extra black pepper. Enjoy!