Pumpkin Soup - Classic and Easy

Especially in winter, there’s nothing better than dunking warm crusty buttered bread into a big bowl of creamy pumpkin soup. This classic recipe is incredibly easy, and if you have a stick blender it's a one-pot-wonder. 

Ingredients

• 1.2 kg / 2.4 lb pumpkin (any) , unpeeled weight (Note 1)
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves , peeled whole
• 3 cups / 750ml vegetable or chicken broth , low sodium
• 1 cup / 250 ml water
• Salt and pepper
• Finishes:
• 1/2 - 3/4 cup / 125 - 185 ml cream, or half and half (Note 2) or 3/4 cup / 185 ml milk (any type, I use low fat)

Instructions

1. Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into chunks.
2. Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender.
3. Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender - see notes.
4. Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, 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 Adapted From recipetineats.com