Pumpkin Soup - Classic and Easy

• porcje: 4 servings
• czas aktywny: 5 minutes
• całkowity czas: 15 minutes

Składniki

1 ⅕ kg / 2.4 lb pumpkin (any type) ( OR butternut squash, unpeeled weight (Note 1)

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 (Note 2)

Wskazówki

Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.

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 and use a stick blender to blend until smooth (Note 3 for blender).

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!

Wartości Odżywcze

• Wielkość Porcji: 561 g
• Kalorie: 189 kcal
• Tłuszcz Całkowity: 11 g
• Tłuszcz Nasycony: 6 g
• Cholesterol: 40 mg
• Sód: 723 mg
• Węglowodany Całkowite: 22 g
• Błonnik Pokarmowy: 1 g
• Cukry Całkowite: 9 g
• Białko: 3 g