Classic Pumpkin Soup
Ingredients:
- 2.4 lb pumpkin or butternut squash
- 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
- 3/4 cup cream, half and half or milk
- Extra cream and chopped parsley, for garnish (optional)
Instructions:
Peel the pumpkin or squash, scrape out the seeds, and cut into 1.5-inch chunks.
Place the pumpkin or squash, onion, garlic, broth, and water into the pot. Bring to a boil, uncovered, then reduce the heat and simmer until the pieces are tender enough to pierce easily with a fork. Start checking after about 10 minutes and continue cooking as needed.
Remove from heat and use an immersion blender to blend until smooth.
Season to taste with salt and pepper, stir in cream. Do not allow soup to boil after adding cream.
Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.