Jonathan Evanss Pumpkin Soup Recipes

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PUMPKIN SOUP - CLASSIC AND EASY



Pumpkin Soup - Classic and Easy image

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).

Provided by Nagi | RecipeTin Eats

Categories     Soup

Time 15m

Number Of Ingredients 7

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 (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))

Steps:

  • 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!

Nutrition Facts : ServingSize 561 g, Calories 189 kcal, Carbohydrate 22 g, Protein 3 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 723 mg, Fiber 1 g, Sugar 9 g

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