Creamy Pumpkin and Walnut Soup

1 small pumpkin (about 4 cups, peeled and cubed)
1 onion, diced
2 cloves garlic, minced
1 tablespoon olive oil
4 cups vegetable broth
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup coconut milk or heavy cream
Salt and pepper to taste
1/2 cup walnuts, roughly chopped
1 tablespoon butter (or olive oil for a vegan option)
Fresh parsley or chives for garnish (optional)

1. Peel the pumpkin, remove seeds, and cut it into cubes.
2. Heat olive oil in a large pot over medium heat. Add the diced onion and cook until soft, about 4-5 minutes. Add the garlic and cook for another minute until fragrant.
3. Add the cubed pumpkin to the pot along with the vegetable broth, cinnamon, nutmeg, and smoked paprika (if using). Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes, or until the pumpkin is tender.
4. Use an immersion blender (or carefully transfer the mixture to a blender) and blend the soup until smooth and creamy.
5. Stir in the coconut milk or heavy cream. Season the soup with salt and pepper to taste, and simmer for an additional 5 minutes to let the flavors meld.
6. In a small pan, melt the butter over medium heat. Add the chopped walnuts and toast for 2-3 minutes, stirring frequently, until they are golden and fragrant. Remove from heat.
7. Ladle the creamy pumpkin soup into bowls and top with the toasted walnuts. Garnish with fresh parsley or chives for a pop of color if desired.

Enjoy!

This creamy soup is perfect for fall, and the walnuts add a delightful crunch.