Silky Pumpkin-Tomato Soup

Instructions

1. 1Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 5 to 6 minutes.
2. 2Stir in the minced garlic and cook until fragrant, about 1 minute.
3. 3Add the crushed tomatoes, pumpkin puree, vegetable broth, smoked paprika, and nutmeg. Stir until the pumpkin is fully incorporated.
4. 4Bring the mixture to a gentle simmer. Reduce heat to medium-low and cook uncovered for 15 minutes, stirring occasionally, so the flavors meld.
5. 5Remove the pot from the heat. Use an immersion blender to puree the soup until completely smooth. (Alternatively, carefully blend in batches in a regular blender, then return to the pot.)
6. 6Stir in the heavy cream. Season with the kosher salt and black pepper. Taste and adjust seasoning if needed. Warm through over low heat for 1 to 2 minutes; do not boil.
7. 7Ladle into bowls. If you like, finish with a drizzle of cream. Serve hot, ideally with grilled cheese sandwiches.

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