Ingredients
- 1.2 kg pumpkin (any type)
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves, peeled whole
- 3 cups (750ml) vegetable or chicken broth/stock, low sodium
- 1 cup (250 ml) water
- Salt and pepper
Finishes:
- 1/2 – 3/4 cup (125 – 185 ml) cream, half and half or milk
Instructions
- Cut the pumpkin into 3cm chunks. Cut the skin off and scrape seeds out.
- 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 (check with butter knife) – about 10 minutes.
- Remove from heat, allow to cool slightly, then use a stick blender to blend until smooth.
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Nutritional information
Assuming 4 servings and made with cream:
Serving: 561g
Calories: 189cal
Carbohydrates: 22g
Protein: 3g
Fat: 11g
Source: https://www.recipetineats.com/classic-pumpkin-soup/
