| Prep: 20 mins | Cook: 50 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 236 | 16g | 8g | 22g |
| sugars | fibre | protein | salt |
| 8g | 3g | 4g | 0.8g |
Imagine huddling around a roaring fire in a cosy Montana log cabin, seeing your breath frosted in the air and warming your hands on a steaming bowl of White Cinnamon and Nutmeg Pumpkin Soup. Just like Montana, this recipe speaks to the heart, fusing the earthy comfort of heartland cuisine with the zesty warmth of Native American flavors. My Montana culinary roots continually shine through my cooking, mirroring the breathtaking vistas of our open landscapes, and this pumpkin soup is the perfect example.
Historical Influence on Flavor
Rooted deep in Montana history is a reverence for the native ingredients that flourish in our fertile soils. Particularly, the white pumpkin holds a special place in our hearts and in our kitchens. As a child, I remember harvesting these beautiful gourds, their creamy skin hiding a bursting flavor that is the backbone of our beloved White Cinnamon and Nutmeg Pumpkin Soup. Coupling this with the spice of cinnamon and nutmeg, an echo of indigenous cooking traditions, creates a delightful fusion where each spoonful tells a tale of times past and present.
Health Benefits of White Cinnamon and Nutmeg Pumpkin Soup
This soup does more than just warm the soul. It’s a powerhouse of essential nutrients.
White pumpkin, for instance, is not only low in calories but it’s also a great source of fiber, which boosts digestion. The pumpkin, coupled with the onion and garlic, delivers an impressive punch of antioxidants. Additionally, our body needs these elements to bolster our immune system, especially in the cold months. Several studies suggests that cinnamon has anti-inflammatory properties and can lower blood sugar levels, whilst the nutmeg provides a good dose of dietary fiber and beneficial trace minerals.
To complement the soup, consider serving it with a hearty Bison Burger or a succulent venison steak. Like in my recipes, the blend of rancher’s favorites and Native American traditions makes these dishes the perfect companions to a bowl of steamy, creamy pumpkin soup. You’ll be astonished by how well these flavors harmonize to create a sumptuous, fulfilling meal. Check out this recipe for some inspiration for your next culinary creation. Enjoy the simplicity, relish the depth, and most importantly, savor every spoonful.
What You’ll Need
- 1 medium white pumpkin, peeled and cubed (approximately 4 pounds)
- 1 large white onion, sliced
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground white pepper
- 1 teaspoon salt, or more to taste
- 2 tablespoons honey or agave nectar (optional)
- 1 fresh nutmeg for garnish, finely grated (optional)
- Fresh parsley for garnish (optional)
Method
Step One
Start by peeling and cubing your medium white pumpkin. You can set aside the pumpkin seeds for roasting if desired.
Step Two
In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the sliced white onion and minced garlic to the pan and sauté until the onion is translucent and the garlic is fragrant.
Step Three
Add the cubed white pumpkin to the onions and garlic. Stir until the pumpkin is evenly coated in the olive oil and begins to soften.
Step Four
Add in 4 cups of vegetable or chicken broth to the pan. Let the mixture simmer until the pumpkin becomes fork-tender.
Step Five
Once the pumpkin is suitably softened, use a blender or immersion blender to puree the soup until smooth. If using a countertop blender, remember to vent the lid slightly and cover with a kitchen towel to ensure the hot soup doesn’t cause a pressure buildup.
Step Six
Pour the soup back into the pot, if necessary, and stir in 1 cup of heavy cream, 1 teaspoon of ground cinnamon, 1/2 teaspoon each of ground nutmeg, and white pepper. Also, add 1 teaspoon of salt, or to your taste. If you want a hint of sweetness, add 2 tablespoons of honey or agave nectar.
Step Seven
Let the soup simmer for an additional 10 minutes for the flavors to blend together.
Step Eight
Once you’re ready to serve the soup, ladle into your serving bowls. You can garnish each bowl with freshly grated nutmeg and fresh parsley if desired.
Step Nine
Serve and enjoy your homemade white cinnamon and nutmeg pumpkin soup while warm.
