Creamy Pumpkin Soup with Crusty Bread
A smooth, lightly sweet soup made by simmering pumpkin with onion and garlic, blending it silky, and finishing with a splash of cream.
Equipment
- Large pot
- Stick blender or countertop blender
- Cutting board and chef knife
- Ladle
Ingredients
Main Ingredients
- 2 ½ lb pumpkin or butternut squash unpeeled weight, peeled and cut into 1 1/2 inch chunks
- 1 yellow onion sliced
- 2 cloves garlic peeled, left whole
- 3 cup low sodium vegetable or chicken broth
- 1 cup water
- ¾ cup half and half or heavy cream or whole milk
- ½ tsp kosher salt plus more to taste
- ¼ tsp black pepper
- 2 tbsp fresh parsley chopped, for garnish
Instructions
Cooking
- Cut the pumpkin. Slice, peel, and seed the pumpkin, then chop it into 1 1/2 inch chunks.
- Start the soup. Put the pumpkin, onion, garlic, broth, and water in a large pot and bring to a boil over high heat, uncovered.
- Cook until soft. Lower the heat and simmer briskly for about 10 minutes until the pumpkin mashes easily with a fork.
- Puree. Take the pot off the heat and blend until silky with a stick blender, or in batches in a blender with the lid vented.
- Add cream. Stir in the half and half, salt, and pepper and warm over low heat for 2 minutes without boiling.
- Serve. Divide among bowls, drizzle with extra cream, and sprinkle with parsley and black pepper.
Notes
Substitutions: Use full fat coconut milk in place of half and half. Canned pumpkin puree can replace fresh pumpkin.
Tips: Do not boil the soup after adding cream. Taste and season at the end.
Storage: Refrigerate up to 4 days. Freeze without cream up to 3 months.