Pumpkin Cream Soup

A wonderfully smooth and velvety pumpkin cream soup. I used butternut squash for this soup (it's less sweet than other varieties). I'll be honest — I never really liked pumpkin growing up and avoided it in any form. But recently I decided to give pumpkin cream soup a try, and to my surprise, I absolutely loved the result. Because the pumpkin stays hot in the soup and you add nutmeg, the pumpkin flavor is almost unrecognizable. I could only detect it when the soup was cold — when served hot, it's completely disguised. The dominant flavors are nutmeg, a hint of sautéed onion, and a subtle aroma of garlic. Be sure to add the heavy cream — it really complements the soup beautifully (I've explained how to make it look gorgeous below). This is the most unique cream soup I've ever had, and I loved it immensely. Best of all, it's incredibly easy to make with minimal ingredients (and minimal calories too :-) Everything I described applies specifically to butternut squash soup. Whether it turns out just as delicious with a regular round pumpkin (which does taste different) — I'm not sure, I'll have to try it sometime. This recipe makes approximately 2-3 servings of pumpkin cream soup.

Ingredients:

• 500 g peeled butternut squash (≈ 650-700 g unpeeled)
• 100 g onion
• 1 tbsp butter
• 1 tsp nutmeg
• 1-2 cloves garlic
• salt
• pepper
• 2 tbsp heavy cream (any kind) per serving