Pumpkin Soup ✅

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)

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!

Notes