Pumpkin Soup – Classic and Easy

This comforting pumpkin soup comes together with just six simple ingredients for a velvety, naturally sweet bowl that's perfect for cozy evenings. Blend tender roasted pumpkin with aromatics and broth for an effortlessly satisfying meal everyone will love.

Ingredients

• 1.2 kg / 2.4 lb pumpkin (any type) ( OR butternut squash, unpeeled weight (Note 1))
• 1 onion (, sliced (white, brown, yellow))
• 2 garlic cloves (, peeled whole)
• 3 cups vegetable or chicken broth/stock (, low sodium)
• 1 cup water
• Salt and pepper
• 1/2 – 3/4 cup cream (, half and half or milk (Note 2))

Instructions

1. 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.
2. 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.
3. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
4. Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split). 
5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!