Pumpkin Soup - Classic and Easy

Ingredients

• 1.2 kg pumpkin (Any type; or use butternut squash/butternut pumpkin. Unpeeled weight.)
• 1 onion (Sliced; white, brown, or yellow onion.)
• 2 garlic cloves (Peeled whole.)
• 3 cup vegetable or chicken broth/stock (Low sodium.)
• 1 cup water
• salt (To taste.)
• black pepper (To taste, plus more for serving if desired.)
• 0.5 cup cream (Use 1/2 to 3/4 cup; half-and-half or milk may be substituted.)
• parsley (For sprinkling, if desired.)
• crusty bread (For serving and dunking.)

Steps

1. 1

   Cut the pumpkin into 3 cm / 2.25-inch slices. Cut off the skin, scrape out the seeds, and cut the pumpkin into 4 cm / 1.5-inch chunks.

2. 2

   Place the pumpkin, sliced onion, peeled garlic, broth or stock, and water in a pot. The liquid will not quite cover all of the pumpkin.

3. 3

   Bring the mixture to a boil uncovered, then reduce the heat and let it simmer rapidly for about 10 minutes, until the pumpkin is tender enough to check easily with a butter knife.

4. 4

   Remove the pot from the heat. Use a stick blender to blend the soup until smooth. Alternatively, transfer it carefully to a blender and blend until smooth.

5. 5

   Season the blended soup to taste with salt and pepper.

6. 6

   Stir the cream through the soup. Do not boil the soup after adding the cream, or the cream may split.

7. 7

   Ladle the soup into bowls. Drizzle over a little additional cream, sprinkle with pepper and parsley if desired, and serve with crusty bread.

Notes

The structured recipe gives a 10-minute simmer. The source also notes that milk can be used instead of cream, and that the soup's thickness comes from the pumpkin rather than the cream. Flavor variations such as curry powder and Thai red curry are mentioned in the article but are not part of this classic version.

Nutrition per serving

• soup
• appetizer
• vegetarian-option
• gluten-free-option
• blended
• quick
• easy
• fall