Pumpkin Soup
15 min·Western
1 / 7
Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and pepper
Finishes
- 1/2 – 3/4 cup cream, half and half or milk (Note 2)
Instructions
5 steps
- 1
Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- 2
Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
- 3
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- 4
Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- 5
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Progress
0 / 5 steps
