Recipe: Pumpkin Soup
Posted on October 16 2018
It's October, forget the candies and chocolates and try this Pumpkin Soup 🎃🎃🎃
1.2 kg / 2.4 lb pumpkin (any) , unpeeled weight
1 onion, sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups / 750ml vegetable or chicken broth , low sodium
1 cup / 250 ml water
Salt and pepper
1/2 - 3/4 cup / 125 - 185 ml cream
Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into chunks.
Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin.
Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
Remove from heat and use a stick blender to blend until smooth.
If you don't have a stick blender, use a blender - see notes.
Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!