Zutaten
- 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))
Zubereitung
- 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 cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.
- Serve with crusty bread!
Notizen
Allergenhinweis: Aus den angegebenen Zutaten erkennbar: Gluten, Milch. Bei zusammengesetzten Produkten bitte zusätzlich die Verpackungskennzeichnung prüfen.