Optional garnish: toasted pumpkin seeds, chopped nuts, chopped fresh herbs, an extra drizzle of cream, dollop of sour cream, crispy bacon, croutons, cheese
Instructions
Melt butter in a large pot or Dutch oven over medium-high heat. Add the onions and apples; cook until soft, about 7-8 minutes. Stir in the garlic and ginger; cook until fragrant, about 1 more minute.
Add the pumpkin, apple cider, and 2 cups of broth. Bring to a boil, then reduce the heat and simmer for about 15 minutes. Remove from the heat.
Puree soup with an immersion blender or puree in batches in a regular blender or food processor, adding extra broth (if necessary) until the soup reaches the desired consistency.
Stir in 1-2 cups of cream, depending on how creamy and rich you like your soup. Taste and season with plenty of salt and pepper. The total amount of salt necessary will depend on how salty your broth is (or isn’t), but be sure to taste and season as you go, because too little salt will leave you with a flat-tasting soup.
Ladle into bowls and garnish with optional toppings.
Notes
How to Roast Fresh Pumpkins: If you want to roast your own pumpkins to make pumpkin puree for this recipe, start with 2-3 medium sugar pumpkins. Cut them in half, scoop out the seeds, and rub the flesh with olive oil. Place them cut-side down on a rimmed baking sheet that’s lined with parchment. Roast in a 425°F oven until very tender, about 30-35 minutes. When cool enough to handle, peel off the skin and mash or puree.