Pumpkin Soup - Classic and Easy

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

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)

Directions

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!

Nutrition

• Serving Size: 561 g
• Calories: 189 kcal
• Total Fat: 11 g
• Saturated Fat: 6 g
• Cholesterol: 40 mg
• Sodium: 723 mg
• Total Carbohydrate: 22 g
• Dietary Fiber: 1 g
• Total Sugars: 9 g
• Protein: 3 g