Creamy Pumpkin Soup

There’s nothing better than dunking warm,
crusty, buttered bread into a big bowl of
creamy pumpkin soup … especially as
our nights begin to get cooler.
Serves: 4 – 6
2.4 lb pumpkin, unpeeled weight
1 onion, sliced (white, brown, yellow)
2 garlic cloves, peeled whole
3 cups vegetable or chicken broth, low sodium
1 cup water
salt and pepper
Finishes: ½ – ¾ cream or half and half

Cut the pumpkin into 2 1/4″ slices. Cut the skin off and
scrape seeds out. 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.
BUT, if you use a blender you must allow the soup to cool slightly before blending or the lid may blow off!
Season to taste with salt and pepper, stir through cream.
NOTE: never boil soup after adding the cream because the cream will split.
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Author: LivingSpaces

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