Ingredients

• 500 g pumpkin (peeled and cubed)
• 1 red bell pepper
• 1 onion
• 1 carrot
• 2-3 celery stalks
• 2-3 potatoes (peeled and cubed)
• 50 g butter
• 1 liter water or vegetable broth
• 200 ml cream (20%)
• Salt to taste
• Black pepper to taste
• 0.5 tsp ground nutmeg
• 0.5 tsp thyme (dried or fresh)

Step-by-Step Instructions

Step 1: Prepare the Vegetables

1. Prepare the pumpkin:
   Start by peeling and cutting the pumpkin into cubes (about 1-inch pieces). Set aside.
2. Chop the other vegetables:
   Dice the red bell pepper, onion, carrot, and celery stalks into small pieces. Peel the potatoes and cut them into cubes as well.

Step 2: Sauté the Vegetables

1. Melt the butter:
   In a large pot or Dutch oven, melt 50 g of butter over medium heat.
2. Sauté the vegetables:
   Once the butter is melted, add the diced onions, carrots, celery, and red bell pepper. Sauté the vegetables for about 5-7 minutes until they are softened and the onions become translucent. Stir occasionally to prevent sticking.

Step 3: Add the Pumpkin and Potatoes

1. Add pumpkin and potatoes:
   After the vegetables are sautéed, add the cubed pumpkin and potatoes to the pot. Stir everything together to combine.

Step 4: Add the Broth and Simmer

1. Pour in the liquid:
   Add 1 liter of water or vegetable broth to the pot, ensuring the vegetables are fully submerged.
2. Season:
   Season the soup with salt, black pepper, thyme, and ground nutmeg. Stir well to incorporate the seasonings.
3. Bring to a boil:
   Increase the heat and bring the mixture to a boil. Once it begins to boil, reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the vegetables are tender and easily pierced with a fork.

Step 5: Blend the Soup

1. Puree the soup:
   Once the vegetables are fully cooked, use an immersion blender to puree the soup directly in the pot until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup in batches to a countertop blender. Be careful when blending hot liquids—allow some steam to escape to prevent the lid from popping off.

Step 6: Add the Cream and Adjust Seasoning

1. Stir in the cream:
   After the soup is blended, stir in 200 ml of cream. This will give the soup a rich, silky texture. Heat the soup over low heat for another 5 minutes, but do not bring it to a boil after adding the cream.
2. Taste and adjust:
   Taste the soup and adjust the seasoning if necessary. Add more salt, black pepper, or nutmeg if desired.

Step 7: Serve

1. Garnish and serve:
   Ladle the soup into bowls and garnish with fresh herbs like thyme or parsley. Serve with crusty bread or croutons for added texture. Enjoy this creamy, comforting soup warm!

Cooking Tips

• Pumpkin: Make sure to use a sweet variety of pumpkin, such as butternut squash or sugar pumpkin, for a richer flavor. If fresh pumpkin is unavailable, canned pumpkin can be used as a substitute, but the texture may be slightly different.
• Blending: For a chunkier soup, only blend part of the soup and leave some vegetables whole. If you prefer a completely smooth soup, blend until velvety.
• Cream Substitutes: If you prefer a lighter soup, you can substitute cream with half-and-half or even milk. For a dairy-free option, use coconut milk or almond milk.
• Thyme: Fresh thyme will give the soup a brighter, fresher flavor, but dried thyme works just as well. If using fresh thyme, add it toward the end of cooking for the best flavor.

Storage

• In the Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat it gently on the stove or in the microwave, stirring occasionally to prevent curdling.
• In the Freezer: This soup can be frozen for up to 2 months. Allow the soup to cool completely before transferring it to freezer-safe containers or bags. Thaw the soup in the refrigerator overnight before reheating. Note that soups with cream may separate slightly after freezing, so whisk it while reheating to restore the texture.

Nutritional Facts (Per serving, based on 6 servings)

• Calories: Approximately 180 kcal
• Protein: 3g
• Carbohydrates: 24g
• Fat: 9g
• Fiber: 4g
• Sugars: 8g
• Vitamin A: 240% of the recommended daily intake
• Vitamin C: 45% of the recommended daily intake
• Calcium: 10% of the recommended daily intake
• Iron: 6% of the recommended daily intake

FAQs

1. Can I make this soup vegan?
   Yes! To make this soup vegan, use vegetable broth instead of water, replace the butter with olive oil, and substitute the cream with coconut milk or another plant-based milk.
2. Can I use frozen pumpkin or other vegetables?
   Yes, frozen pumpkin, carrots, and other vegetables can be used. Just add them directly to the pot without thawing, but you may need to adjust the cooking time slightly.
3. What other spices can I add to this soup?
   Besides thyme and nutmeg, you can add spices like cumin, curry powder, or smoked paprika to give the soup a different flavor profile.
4. How do I thicken the soup if it’s too thin?
   If your soup is too thin, you can simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, add a small amount of mashed potatoes or a tablespoon of cornstarch mixed with water to thicken the consistency.
5. What can I serve with this soup?
   This soup pairs well with crusty bread, garlic bread, or a green salad. For added texture, sprinkle toasted pumpkin seeds or croutons on top before serving.

Conclusion
This Creamy Pumpkin and Vegetable Soup with Thyme and Nutmeg is a warm and comforting dish perfect for chilly days. Packed with nutritious vegetables like pumpkin, carrots, and celery, and infused with fragrant spices, it’s both satisfying and healthy. The cream adds a luxurious texture, making the soup smooth and rich without being too heavy. Whether served as an appetizer or the main course, this soup is sure to become a family favorite. Plus, it’s easy to customize with your choice of vegetables and seasonings. Serve it with some fresh bread for a cozy meal that’s perfect for any occasion!