Ingredients

1.2 kg Pumpkin

any type, OR butternut squash, unpeeled weight

1 Onion

sliced (white, brown, yellow)

2 cloves Garlic

peeled whole

3 cups Vegetable Or Chicken Broth/stock

low sodium

1 cup Water

Salt And Pepper

Finishes:

0.5 - 0.75 cup Cream

half and half or milk

Pumpkin Soup - Classic and Easy

RecipeTin Eats (Nagi | RecipeTin Eats)

Serves	Prep	Cook	Total	Shares
4	5 min	10 min	15 min	2

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 butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).Don't forget crusty bread for dunking! (Or up the ante with crusty cheese bread)

soup

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Equipment

Stick blender

Ladle

Instructions

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.

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.

Remove from heat and use a stick blender to blend until smooth (Note 3 for 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 if desired. Serve with crusty bread!