It’s that time of year! Pumpkins are out and so what do you make with them? Why not pumpkin soup?
- 2 4lb whole pumpkin (small pumpkin)
- 1 onion, sliced
- 2 garlic cloves
- 3 cups vegetable or chicken broth
- 1 cup water
- 3/4 cup heavy cream
- salt and pepper to taste
Cut the pumpkin into 2.25″ slices. Cut the skin off, scrape the seeds out, and cut into 1.5″ chunks. Or you can use approximately 2 15 oz cans of pumpkin, add it in place of the fresh pumpkin and follow the rest of the recipe as is.
Place the pumpkin, onion, garlic, broth, and water in a pot (liquid won’t cover all the pumpkin). Bring to a boil, uncover, then reduce heat and let simmer rapidly until pumpkin is fork tender, about 10 minutes.
Remove from heat. Stir in 1/2 cup heavy cream and use an immersion blender to blend until smooth (or place into your blender one cup at a time to blend).
Season to taste with salt and pepper.
Ladle soup into bowls, drizzle with remaining heavy cream, and sprinkle with pepper. Serve with crusty bread (maybe from Crooked Tree Breadworks? We LOVE their pepper parmesan bread)!