Ingredients
Scale
- 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash, unpeeled weight
- 1 onion, sliced (white, brown, or yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and pepper to taste
- 1/2 to 3/4 cup cream, half and half, or milk
Instructions
- Cut the pumpkin into 3cm / 2.25" slices. Remove the skin and scrape out the seeds. Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth, and water in a pot. The liquid will not quite cover all the pumpkin.
- Bring to a boil uncovered, then reduce heat and simmer rapidly until the pumpkin is tender, about 10 minutes.
- Remove from heat and blend the soup with a stick blender until smooth.
- Season with salt and pepper to taste, then stir through the cream. Do not boil after adding cream to prevent splitting.
- Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and parsley if desired, and serve with crusty bread.
Notes
Use any type of pumpkin or butternut squash. If cream is unavailable, substitute with milk or add a knob of butter for richness. Avoid boiling the soup after adding cream to prevent curdling.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Method: Soup
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 30mg