Ingredients
- 1 1/2 tablespoons olive oil
- 1 cup onion roughly chopped
- 2 teaspoons fresh garlic minced
- 1 1/2 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1/4 teaspoon ground ginger
- 3 1/2 cups vegetable stock (not sodium reduced)
- 1 can pumpkin purée
- 1 teaspoon salt
- 1/2 cup heavy whipping cream
- 1/2 cup Gouda cheese grated
Instructions
- Heat the oil in a large pot on medium-high heat.
- Add in the onion and garlic and cook until browned, about 2-3 minutes.
- Add in the nutmeg, cinnamon, and ginger and cook until fragrant, about 1 minute.
- Add in the broth, pumpkin, and salt and stir to combine. Bring to a boil.
- Once boiling, reduce to low and simmer, uncovered, for 10 minutes.
- Transfer the soup to a blender and blend until smooth. Transfer back to the pot.
- Add in the cream and stir to combine. Slowly add in the cheese and stir to melt.
- DEVOUR!
