Pumpkin Soup
A warm and comforting pumpkin soup that blends creamy texture with mild sweetness, perfect for chilly days.
Ingredients
Main Ingredients
- 1.2 kg 1.2 kg pumpkin (any type) (or butternut squash, unpeeled weight)
- 1 1 onion, sliced (white, brown, yellow)
- 2 2 garlic cloves, peeled whole
- 3 cups 3 cups vegetable or chicken broth/stock (low sodium)
- 1 cup 1 cup water
- Salt and pepper to taste
- ½ - ¾ cup 1/2 – 3/4 cup cream (half and half or milk)
Instructions
Preparation
- Cut the pumpkin into 3cm slices. Remove the skin and scoop out the seeds. Then, cut the pumpkin into 4cm chunks.
Cooking
- In a pot, add the pumpkin, onion, garlic, broth, and water. The liquid may not fully cover the pumpkin.
- Bring the mixture to a boil without a lid, then reduce the heat. Let it simmer rapidly until the pumpkin is tender, about 10 minutes.
- Remove from heat. Using a stick blender, blend the soup until smooth. If using a regular blender, be careful with the hot mixture.
- Season the soup with salt and pepper. Stir in the cream, but do not allow it to boil after adding the cream to prevent splitting.
- Ladle the soup into bowls, add a drizzle of cream, and sprinkle with pepper and parsley if desired. Serve with crusty bread.
Notes
For a smoother texture, use a high-powered blender. Taste before serving and adjust seasoning as needed. You can enhance the flavor with spices like nutmeg or cinnamon. Leftovers can be stored for 3-5 days in the refrigerator or frozen for up to 3 months.