Pumpkin Soup

Adapted from https://www.recipetineats.com/classic-pumpkin-soup/

I made this.

Servings: 4 – 6

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

Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.

Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.