Creamy Pumpkin Soup: Ultimate Fall Comfort
Enjoy this comforting creamy pumpkin soup, featuring tender pumpkin and aromatic garlic for a perfect fall meal.
Ingredients
- 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)
Instructions
- Cut the pumpkin into 3cm / 2.25" slices. Remove the skin and seeds. Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot. Bring to a boil, then reduce heat and simmer for about 10 minutes until pumpkin is tender.
- Remove from heat and blend until smooth using a stick blender.
- Season to taste with salt and pepper. Stir in cream, ensuring not to boil.
- Ladle soup into bowls, garnish with cream and parsley if desired. Serve with crusty bread.
Notes
- Use a Kabocha or Butternut squash for the best texture and flavor.
- For a smoother soup, pass it through a fine-mesh sieve after blending.
- To ensure the cream doesn't split, stir it in off the heat and do not re-boil.
- Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- For a smoother soup, pass it through a fine-mesh sieve after blending.
- To ensure the cream doesn't split, stir it in off the heat and do not re-boil.
- Storage: Refrigerate for up to 3 days. Reheat gently on the stovetop. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.