Butternut Pumpkin Soup

Preparation Peel the butternut pumpkin, remove the seeds, and dice it into small cubes. Finely chop the onion and garlic. Roughly chop the parsley leaves for garnish.

Cooking the Soup In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sauté until soft. Add the diced pumpkin, vegetable broth, paprika, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes until the pumpkin is soft.

Blending the Soup Using an immersion blender or transferring to a blender in batches, blend the soup until smooth and creamy. Add the heavy cream and stir until well combined.

Garnishing In a small pan, heat the olive oil over medium heat. Add the pumpkin seeds and toast until golden brown. Serve the soup hot, garnished with toasted pumpkin seeds and fresh parsley leaves.