Recipe: Pumpkin Soup

Ingredients

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
Finishes:
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!

Source: https://www.recipetineats.com/classic-pumpkin-soup/