Instructions

1. Begin by preparing your ingredients. Peel the black futsu pumpkin and cut it into small cubes, ensuring that all the skin is removed. Set aside.
2. Chop the onion finely and mince the garlic cloves. Gather all your ingredients to make the cooking process smoother.
3. In a large pot, heat a drizzle of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until it becomes translucent and fragrant.
4. Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
5. Next, add the cubed black futsu pumpkin to the pot. Stir well to combine with the onion and garlic, allowing the pumpkin to cook for about 5 minutes.
6. Pour in the vegetable broth, ensuring that the pumpkin is fully submerged. Increase the heat to bring the mixture to a gentle boil.
7. Once boiling, reduce the heat to low and cover the pot. Let it simmer for about 20 minutes, or until the pumpkin is tender when pierced with a fork.
8. After the pumpkin is tender, remove the pot from the heat. Using an immersion blender, carefully blend the soup until smooth and creamy. If you do not have an immersion blender, you can transfer the soup in batches to a traditional blender, but be cautious of the hot liquid.
9. Return the blended soup to the pot (if using a traditional blender) and stir in the nutmeg. Season with salt and pepper to taste, adjusting according to your preference.
10. If you desire a richer soup, stir in the cream at this point and heat gently over low heat, being careful not to bring it to a boil.
11. Once heated through, taste the soup one final time and adjust seasonings if necessary. Remove from heat and let it sit for a minute.
12. Serve the black futsu pumpkin soup hot, garnished with a drizzle of cream or a sprinkle of nutmeg if desired. Enjoy your comforting and delicious soup!