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).
Keyword: Pumpkin Soup
Servings: 4- 6
Author: Nagi | RecipeTin Eats
1.2 kg / 2.4 lbpumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
1onion, sliced (white, brown, yellow)
2garlic cloves, peeled whole
3 cups (750ml)vegetable or chicken broth/stock, low sodium
1 cup (250 ml)water
Salt and pepper
1/2 - 3/4 cup (125 - 185 ml)cream, half and half or milk (Note 2)
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 soup, cream will split).
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
1. Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.2. Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!3. Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).4. Flavour variations - see in post for list of suggestions, including quantities.5. Nutrition per serving, assuming 4 servings and made with cream.