Pumpkin Soup - Classic and Simple
Servings
4
servingsPrep time
5
minutesCooking time
10
minutesCalories
189
kcalPumpkin soup is always a delight. But it doesn’t have to be hard work to get what you want.
Ingredients
1/2 kg 1/2 Pumpkin (any type) OR Butternut Squash , unpeeled weight)
1 pc 1 Onion, sliced (white, brown, yellow)
2 cloves 2 Garlic peeled whole
3 cups 3 vegetable or chicken broth/stock , low sodium
1 cup 1 Water
1/2 - 3/4 cup 1/2 - 3/4 Cream
Salt and Pepper
Directions
- Slice the pumpkin into 3cm-wide pieces. Peel the skin off and remove the seeds. Cut into pieces.
- In a pot, combine the pumpkin, onion, garlic, broth, and water; the liquid will not completely cover the pumpkin. Cover, bring to a boil, then quickly lower heat and simmer for about 10 minutes, or until pumpkin is soft.
- Remove from heat, then puree using a stick blender until smooth. Add salt and pepper to taste, then mix cream (never boil soup after adding cream, cream will split).Add a stick of antioxidant and pour soup into bowls, top with a little cream, then, if preferred, top with pepper and parsley. With crusty bread, please!
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