Pumpkin Soup (Soupe au Potiron)

Ingredients

• 1 kg (2.2 lb)pumpkin or butternut, cubed
• 1onion
• 1 tspginger
• 1/2 tspcinnamon
• 2 tbspolive oil
• 1 tspsalt
• 1/4 cuptoasted almonds, to garnish — optional

Method

1. Begin by peeling and finely chopping 1 onion. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion to the pot and cook, stirring occasionally, until the onion becomes translucent and soft, releasing a sweet aroma.
2. While the onion is cooking, prepare 1 kg (2.2 lb) of pumpkin or butternut squash by peeling, seeding, and cutting it into cubes. Once the onion is soft, add the cubed pumpkin to the pot along with 1 teaspoon of ginger and 1/2 teaspoon of cinnamon. Stir the mixture to coat the pumpkin evenly with the spices.
3. Pour enough water into the pot to just cover the pumpkin cubes. Increase the heat to bring the mixture to a gentle simmer. Once simmering, reduce the heat to maintain a low simmer and cook until the pumpkin is tender. You'll know it's ready when a fork easily pierces the pumpkin cubes and they begin to break apart.
4. Remove the pot from the heat and allow it to cool slightly. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, carefully transfer the soup in batches to a countertop blender, blending until smooth and then returning it to the pot.
5. Taste the soup and add 1 teaspoon of salt, adjusting to your preference. Reheat the soup gently if necessary, stirring occasionally to ensure it is evenly warmed.
6. To serve, ladle the soup into bowls. Drizzle each serving with a little olive oil to enhance the flavor and add a silky finish. Garnish with 1/4 cup of toasted almonds, providing a delightful crunch and nutty contrast to the smooth soup.