Ingredients
– 1.2 kg (2.4 lb) pumpkin or butternut squash, peeled, seeds removed, cut into 4 cm (1.5 inch) chunks
– 1 onion, sliced (white, brown, or yellow)
– 2 garlic cloves, peeled whole
– 3 cups vegetable or chicken broth/stock, low sodium
– 1 cup water
– Salt and pepper to taste
– 1/2 to 3/4 cup cream, half and half, or milk (optional; substitute with a knob of butter for richness)
Instructions
1-Peel and chop the pumpkin into chunks after removing seeds.
2-Combine pumpkin, onion, garlic, broth, and water in a pot. Bring to a boil uncovered, then simmer rapidly for 10-15 minutes until pumpkin is tender.
3-Blend the soup until smooth using a stick blender or a standard blender (cool slightly first).
4-Season with salt and pepper, then stir in cream, milk, or butter. Avoid boiling after adding cream to prevent splitting.
5-Serve hot, optionally drizzled with cream and topped with pepper or parsley. Serve with crusty bread.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🎯 Peel pumpkin before cooking as skin is tough and blends poorly.
🍽 Use eating pumpkin or butternut squash instead of carving pumpkins.
🌿 Add curry powder, ginger, or smoked paprika for flavor variations.
- Prep Time: 5 minutes
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- Cook Time: 15 minutes
- Category: soup
- Method: boiling and blending
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 189
- Sugar: 9 grams
- Sodium: 723 milligrams
- Fat: 11 grams
- Saturated Fat: 6 grams
- Carbohydrates: 22 grams
- Fiber: 1 gram
- Protein: 3 grams
- Cholesterol: 40 milligrams