Description
A creamy and comforting Pumpkin Soup made with fresh pumpkin, onions, garlic, and a touch of cream. Perfect for a quick weeknight meal served with crusty bread.
Ingredients
Scale
- 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. Cut the skin off and scrape seeds out. 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 (about 10 minutes).
- Remove from heat and use a stick blender to blend until smooth.
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Notes
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg