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