INGREDIENTS
• 1.2 kg pumpkin (any type) OR butternut squash , unpeeled weight
• 1 onion, sliced (white, brown, yellow) • 2 garlic cloves , peeled whole
• 3 cups (750ml) vegetable or chicken broth/stock, low sodium
• 1 cup (250 ml) water
• Salt and pepper
FINISHING
• 1/2 – 3/4 cup (125 – 185 ml) cream
METHOD
• 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 a 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 the soup after adding soup, the cream will split).
• Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
