Pumpkin Soup - Classic and Easy
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.99 out of 5 stars
(237)
Ingredients
4 servings
- 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 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)
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Preparation
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 cream, 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!
Step 6
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