Pumpkin Soup with Nutmeg Foam Recipe

Ingredients:

• 2 pounds pumpkin, peeled and chopped into small pieces
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 cup heavy cream
• 2 tablespoons butter
• Salt and pepper to taste

For the nutmeg foam:

• 1/2 cup heavy cream
• 1/4 teaspoon ground nutmeg

Instructions:

1. In a large stockpot, melt butter over medium heat.
2. Add onions and garlic, and sauté until onions are translucent.
3. Add pumpkin, broth, cinnamon, ginger, nutmeg, salt, and pepper, and bring to a boil.
4. Reduce heat to low and let simmer for 20 minutes or until the pumpkin is tender.
5. Remove from heat and use an immersion blender to puree the soup until the texture is smooth.
6. Stir in heavy cream, and then continue to cook the soup for 5 more minutes over low heat to thicken and heat through.
7. For the nutmeg foam, in a small bowl, whisk together heavy cream and nutmeg until the mixture becomes frothy.
8. To serve, ladle soup into bowls and top each with a dollop of nutmeg foam.

Verdict and Serving Suggestions:

This Pumpkin Soup with Nutmeg Foam is perfect for chilly fall evenings. The combination of pumpkin, spices, and cream will warm you up and give you a cozy feeling like none other. The nutmeg foam adds a beautiful texture and flavor to the soup. Serve it hot with a slice of toasted bread on the side or some seasoned croutons. You can also garnish it with some chopped fresh herbs like parsley or chives for a lovely pop of color. Enjoy!