This week start your October off with some pumpkin soup. A great festive meal that is simple and contains all of the fresh flavors you seek in the fall!
Prep Time: 5 mins Cook Time: 10 mins Total Time: 15 mins Servings: 4-6
Calories: 561kcal Carbohydrates: 22g Protein: 3g Fat: 11g
Ingredients/ Equipment:
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight
- 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
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!
Original recipe can be found at recipetineats here!
