Pumpkin Soup - Classic and Easy

Name: Pumpkin Soup - Classic and Easy
Total time: 30 min
Ingredients: 1.2 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 (750ml) vegetable or chicken broth/stock , low sodium; 1 cup (250 ml) water; Salt and pepper; 1/2 - 3/4 cup (125 - 185 ml) cream , half and half or milk (Note 2)

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Total: 30

Servings: 4

Ingredients

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1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)1 onion, sliced (white, brown, yellow)2 garlic cloves, peeled whole3 cups (750 milliliters) vegetable or chicken broth/stock, low sodium1 cup (250 ml) waterSalt and pepper1/2 - 3/4 cup (125 - 185 ml) cream, half and half or milk (Note 2)

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Instructions

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Step 1

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.

Step 2

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.

Step 3

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

Step 4

Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).

Step 5

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!