3cupspumpkin (about 1 lb), peeled, seeded and cut into 1 inch chunks
1 ½cupssweet potatoes (about ½ lb), peeled and cut into 1 inch chunks
4cupslow-sodium vegetable broth
¼teaspoonground black pepper
roasted pumpkin seeds
In a large pot, melt the butter and add the onions and cook for about 5-7 minutes or until soft and translucent. Add the garlic and cook for 30 seconds.
Add the pumpkin, sweet potatoes, broth, cumin, cinnamon salt and pepper to the pot and bring to a boil. Reduce the heat to medium and cook until vegetables are tender, which should take about 15-20 minutes. Turn the heat off and puree with a handheld immersion blender until smooth. You can also add to blender in batches and puree.
Add the heavy cream and honey and stir. Bring to simmer and taste and adjust the seasoning if needed. If you need to thin the soup, just add some water. Serve in bowls and top with some thyme and pumpkin seeds.
Use quality low-sodium chicken or vegetable broth. Remember a lot of the flavor will come from the broth.
Use an immersion blender to puree the vegetables. It is much easier than adding to the blender in batches.
Do not skip on adding the heavy cream as it adds richness and mouthfeel you wouldn’t get otherwise. If you don’t want to use heavy cream, you could try coconut milk.