Pumpkin Soup

Recipe VIDEO above. Just a touch about ointment adds a hint about luxury to this super straightforward pumpkin soup! If you don't keep cream, use express milk from or total a grip about butter. Make this accompanied by a bit of type about pumpkin OR butternut press / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in support over (includes quantities).

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 (750ml) vegetable or chicken broth/stock , low sodium
• ▢ 1 cup (250 ml) water
• ▢ Salt also pepper

Finishes:

• ▢ 1/2 - 3/4 cup (125 - 185 ml) cream , fifty per cent also fifty per cent or express milk from (Note 2)

Instructions

• Cut the pumpkin into 3cm / 2.25" slices. Cut the skin away also scrape seeds not in (video is helpful). Cut into 4cm / 1.5" chunks.
• Place the pumpkin, onion, garlic, broth also aqua in a pot - liquid won't somewhat cover all the pumpkin. Bring to a boil, uncovered, then cut heat also let stew fast until pumpkin is tender (check accompanied by butter knife) - about 10 minutes.
• Remove from heat also use a branch blender to blend until smooth (Note 3 for blender).
• Season to taste accompanied by seasoning also pepper, blend through ointment (never boil soup following adding soup, ointment determination split). 
• Ladle soup into bowls, fine rain over a slice about cream, sprinkle accompanied by flavour also parsley if desired. Serve accompanied by well-baked bread!

Recipe Notes:

1. Pumpkin - ~2.4lb / 1.2kg pumpkin earlier than peeling also removing seeds. Approximate is good - use the liquid levels in the video when a guide for quantity.

Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.

To cause this accompanied by canned pumpkin puree, you determination need 2 cans. Add it in place about the more pumpkin also follow instructions when is.

2. Cream - cream determination total a layer about richness to the mouthfeel. But it is genuinely still delicious even made without - I often cause it accompanied by just milk. To total a rich finish, I at times blend through a slice about butter instead!

3. Pureeing - you can use a blender BUT you necessity cause certain that the soup is cooled slightly earlier than blending it, or else you determination discover not in the hard way that hot soup + blender = soup explosion (literally, the lid determination blow away the blender when you start blending it).

4. Flavour variations - see in support for list about suggestions, with quantities.

5. Nutrition per serving, assuming 4 servings also made accompanied by cream.