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Pumpkin Soup

• 1.2 kg pumpkin (any type) unpeeled weight (Note 1)
• 1 onion , sliced (white, brown, yellow)
• 2 garlic cloves , peeled whole
• 3 cups (710ml) vegetable or chicken broth/stock , low sodium
• 1 cup water (237ml)
• Salt and pepper ( 1/2 to 1 teaspoon of salt )

once FINISHES:

• 1/2 – 3/4 cup cream , half and half or 118ml milk (Note 2)

https://www.recipetineats.com/classic-pumpkin-soup/ OR https://www.youtube.com/watch?v=olTgHutWRSI

1. Cut the pumpkin into 3cm. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm  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!

Recipe Notes:

1. Pumpkin –  1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.

2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!

3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

4. Flavor variations – see in post for list of suggestions, including quantities.

5. Nutrition per serving, assuming 4 servings and made with cream.

Storing pumpkin soup

• Pumpkin soup will keep in the fridge for 4 to 5 days, or can be frozen for 3 months – just thaw then reheat using your chosen method.
• If your soup is too thick, just loosen it with a touch of water when reheating.
• If it’s too thin (unlikely, but could happen!), then just simmer on the stove for a while to let it reduce – this will thicken it.

NUTRITION INFORMATION:

• Serving:561g
• Calories:189cal (9%)
• Carbohydrates:22g (7%)
• Protein:3g (6%)
• Fat:11g (17%)
• Saturated Fat:6g (38%)
• Cholesterol:40mg (13%)
• Sodium:723mg (31%)
• Potassium:912mg (26%)
• Fiber:1g (4%)
• Sugar:9g (10%)
• Vitamin A:22095IU (442%)
• Vitamin C:25mg (30%)
• Calcium:81mg (8%)
• Iron:2.1mg (12%)