Classic Pumpkin Soup
Our classic pumpkin soup cooks in one pot, and butternut squash works too.
Ingredients
- 2.4 lb pumpkin or butternut squash
- 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
- 3/4 cup cream, half and half or milk
- Extra cream and chopped parsley, for garnish (optional)
How to make classic pumpkin soup
Peel the pumpkin or squash, scrape out the seeds, and cut into 1.5-inch chunks.
Put the pumpkin or squash, onion, garlic, broth and water in the pot. Bring to a boil, uncovered, then reduce the heat and simmer until the pieces are tender enough to pierce easily with a fork. Start checking after about 10 minutes and keep cooking as needed.
Remove from heat and blend with an immersion blender until smooth.
Season to taste with salt and pepper, then stir in the cream. Don't let the soup boil once the cream is in.
Ladle the soup into bowls, drizzle a little cream on top, and sprinkle with pepper and parsley if you like.