Description
Smooth, velvety pumpkin soup finished with cream; quick to make and perfect with crusty bread.
Ingredients
Scale
- 2.4 lb pumpkin (any type) (or butternut squash, unpeeled weight)
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth, low sodium
- 1 cup water
- Salt and pepper
- 1/2 – 3/4 cup cream
Instructions
- Cut the pumpkin into 3 cm slices, remove the skin and scrape out the seeds, then cut into 4 cm chunks.
- 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 simmer rapidly until pumpkin is tender, about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth.
- Season to taste with salt and pepper, stir through cream, and do not boil after adding the cream.
- Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and parsley if desired, and serve with crusty bread.
- Prep Time: 20 mins
- Cook Time: 20 mins