Description
A warm and comforting pumpkin soup that captures the essence of fall with its rich flavors and creamy texture.
Ingredients
Scale
- 1.2 kg / 2.4 lbs pumpkin or butternut squash (unpeeled weight)
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 3 cups low-sodium vegetable or chicken broth
- 1 cup water
- Salt and pepper, to taste
- ½–¾ cup cream, half-and-half, or milk
- Optional: chopped parsley, cracked black pepper, extra cream for garnish
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3 cm slices, peel, remove the seeds, and chop the flesh into 4 cm chunks.
- Sauté the Aromatics: In a large pot, add pumpkin, onion, and garlic, followed by the low-sodium vegetable or chicken broth and water. Bring the mixture to a boil, then reduce to a simmer for about 10 minutes until the pumpkin is tender.
- Blend Until Smooth: Remove the pot from heat and use a stick blender to puree the soup until it reaches a silky-smooth consistency.
- Final Touches: Return the smooth soup to low heat, stir in the cream, and season with salt and pepper.
- Serve and Garnish: Ladle the soup into bowls, garnishing with chopped parsley, black pepper, and extra cream if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze in individual portions.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Blending
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg