2 tablespoons unsalted butter
1 large onion, diced
2 garlic cloves, roughly chopped
2 small pumpkins (about 4 cups), peeled and chopped
3 carrots, peeled and diced
1/8 teaspoon clove, ground
1/2 teaspoon nutmeg, ground
2 quarts chicken or vegetable stock
Yield 8 servings
- Melt the butter over medium heat. Add the onion and garlic. Cook until the onion turns translucent, about 4 to 5 minutes.
- Add the pumpkin, carrots, nutmeg, clove and stock. Bring to a boil and then reduce to a simmer. Cook the soup 30 to 45 minutes until the pumpkin and carrots are tender.
- Place the soup in the bowl of food processor and blend until smooth. Return to the saucepan and bring back to a boil. Serve hot.