Step 1

Sauté Aromatics: In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.

Step 2

Add Pumpkin and Broth: Add the cubed Seminole pumpkin to the pot along with the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until the pumpkin is very tender.

Step 3

Blend Soup: Carefully transfer the soup mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth and creamy. Be cautious when blending hot liquids.

Step 4

Finish Soup: Return the pureed soup to the pot over low heat. Stir in the heavy cream, ground nutmeg, and ground cinnamon. Season with salt and freshly ground black pepper to taste. Heat through gently, do not boil.

Step 5

Toast Pepitas: While the soup is heating, toast the pepitas in a dry skillet over medium heat for 3-5 minutes, shaking occasionally, until lightly browned and fragrant.

Step 6

Serve: Ladle the hot soup into bowls. Garnish each serving with a sprinkle of toasted pepitas and a fresh sage leaf or parsley, if desired. Serve immediately.