Description
A hot, fall-friendly meal to warm your soul.
Ingredients
Units
- 2 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- Dash of ginger
- 1/2 medium sweet onion, diced
- 3 cups vegetable stock
- 1 29oz can of Pumpkin purée
- 1/2 cup heavy cream
Instructions
- In a medium pot over medium-high heat, add the olive oil, salt, pepper, net mug, cinnamon, ginger, and sweet onion.
- Cook until the onion is tender.
- Add vegetable stock to the pot and bring to a boil.
- Let boil for 5-8 minutes and add the pumpkin purée.
- Reduce heat and stir together.
- Add in the heavy cream and combine until smooth.
- Add more salt, pepper, cinnamon, nutmeg, or ginger as needed.
- Turn heat back up to medium-high and stir constantly for 5-10 minutes.
- Remove from heat.
- At this point you can serve and garnish with spices. Or you can remove from heat and let sit for a few hours to let the spices sit.
- Reheat before serving.