Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butter... show more
soup
Pumpkin Soup - Classic and Easy
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
minutes
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
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Ingredients
any type, OR butternut squash, unpeeled weight
sliced (white, brown, yellow)
peeled whole
low sodium
Finishes:
half and half or milk
Equipment
Ladle
Stick blender
Instructions
1
Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight
2
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 (check with butter knife) - about 10 minutes.
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight1 Onion sliced (white, brown, yellow)2 cloves Garlic peeled whole3 cups Vegetable Or Chicken Broth/stock low sodium1 cup Water
3
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
4
Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
Salt And Pepper 0.5 - 0.75 cup Cream half and half or milk
5
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
0.5 - 0.75 cup Cream half and half or milkSalt And Pepper
Pumpkin Soup - Classic and Easy
RecipeTin Eats (Nagi | RecipeTin Eats)
4
servings
0
minutes
Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butter... show more
Save this recipe to your personal collection, manage your grocery lists and access the step-by-step cooking assistant with the Tasty Bites app.
Login to Continue
Ingredients
any type, OR butternut squash, unpeeled weight
sliced (white, brown, yellow)
peeled whole
low sodium
Finishes:
half and half or milk
Equipment
Ladle
Stick blender
Instructions
1
Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight
2
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 (check with butter knife) - about 10 minutes.
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight1 Onion sliced (white, brown, yellow)2 cloves Garlic peeled whole3 cups Vegetable Or Chicken Broth/stock low sodium1 cup Water
3
Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
4
Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
Salt And Pepper 0.5 - 0.75 cup Cream half and half or milk
5
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
0.5 - 0.75 cup Cream half and half or milkSalt And Pepper
soup
