Pumpkin Soup - Classic and Easy

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

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Ingredients
Pumpkin
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight
Onion
1 Onion sliced (white, brown, yellow)
Garlic
2 cloves Garlic peeled whole
Vegetable Or Chicken Broth/stock
3 cups Vegetable Or Chicken Broth/stock low sodium
Water
1 cup Water
Salt And Pepper
Salt And Pepper
Finishes:
Cream
0.5 - 0.75 cup Cream half and half or milk

Equipment
Stick blender

Stick blender

Ladle

Ladle


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.
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.
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).
5
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Pumpkin Soup - Classic and Easy

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

Login to save this recipe to your collection, create meal plans, manage your grocery lists, and convert or scale ingredients with the step-by-step cooking assistant.
Get started
Ingredients
Pumpkin
1.2 kg Pumpkin any type, OR butternut squash, unpeeled weight
Onion
1 Onion sliced (white, brown, yellow)
Garlic
2 cloves Garlic peeled whole
Vegetable Or Chicken Broth/stock
3 cups Vegetable Or Chicken Broth/stock low sodium
Water
1 cup Water
Salt And Pepper
Salt And Pepper
Finishes:
Cream
0.5 - 0.75 cup Cream half and half or milk

Equipment
Stick blender

Stick blender

Ladle

Ladle


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.
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.
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).
5
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

soup