Pumpkin Soup – Classic and Easy
, 15 min, Serves 4–6
A thick, creamy soup of fresh pumpkin simmered with onion and garlic, blended smooth and finished with cream or milk.
| 1.2 kg pumpkin or butternut squash, cut in 3 cm slices, peeled, seeded, cut in 4 cm chunks | Cut pumpkin; simmer 10 min until tender | Blend smooth with stick blender | Season with salt & pepper | Stir in cream; don't boil, serve |
| 1 onion, sliced | ||||
| 2 garlic cloves, peeled whole | ||||
| 720 ml low-sodium vegetable or chicken broth | ||||
| 240 ml water | ||||
| salt and pepper, to taste | ||||
| 1/2–3/4 cup / 120–180 ml cream, half and half or milk |
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