Pumpkin Soup

October 14, 2018



2.4 lb pumpkin, unpeeled weight

1 onion, sliced

2 garlic cloves, peeled whole

3 cups vegetable or chicken broth, low sodium

1 cup water

Salt and pepper

1/2 - 3/4 cup cream or milk



Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out . Cut into chunks.


Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.


Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a 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 or pumpkin seeds if desired. 


Servings: 4 - 6


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