Creamy Pumpkin Soup with Roasted Walnut Oil

Ingredients:

• 2 tablespoons Roasted Walnut Oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• 4 cups pumpkin puree (canned or fresh)
• 4 cups vegetable broth
• 1 cup coconut milk or heavy cream
• Salt and freshly ground black pepper, to taste
• Red pepper flakes, for garnish (optional)
• Fresh herbs (such as parsley or thyme), for garnish (optional)
• Crusty bread, for serving

Instructions:

• In a large pot, heat the olive oil over medium heat.
• Add the chopped onion and garlic, and sauté until the onion is soft and translucent, about 5-7 minutes.
• Stir in the ground cinnamon, cumin, nutmeg, and ginger, and cook for an additional 1-2 minutes, allowing the spices to become fragrant.
• Stir in the pumpkin puree, ensuring it’s well combined with the onion and spices.
• Pour in the vegetable broth, bring the mixture to a boil, then reduce the heat and let it simmer for 15-20 minutes.
• Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
• Return the blended soup to the pot if you used a blender. Stir in the coconut milk or heavy cream, and season with salt and freshly ground black pepper to taste.
• Simmer the soup for an additional 5 minutes to heat through.
• Ladle the soup into bowls, and garnish with a drizzle of olive oil, a sprinkle of red pepper flakes, and fresh herbs, if desired.
• Serve with crusty bread on the side for dipping.