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Classic Pumpkin Soup

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A classic, super easy pumpkin soup that’s fast to make. Thick, creamy and dreamy, with sweet pumpkin flavour and great savoury undertones.

Ingredients

Scale
  • 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
  • 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
  • 1/2 – 3/4 cup cream, half and half or milk

Instructions

  1. Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out. 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 (about 10 minutes).
  3. Remove from heat and use a stick blender to blend until smooth.
  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

Use any type of pumpkin or butternut squash. If you don’t have cream, substitute with milk or add a knob of butter. Avoid boiling the soup after adding cream to prevent splitting. Serve with crusty bread for best experience.

Nutrition

Find it online: https://www.receipster.com/easy-pumpkin-soup-recipe/

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