Creamy Pumpkin Soup Recipe

Creamy Pumpkin Soup Recipe

• 1 lb (450g) pumpkin or butternut squash, peeled and diced
• 2 tablespoons butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh parsley, for garnish
• Optional: 1/4 cup toasted pumpkin seeds, for garnish

1. Prepare the Pumpkin:
   • Peel and dice the pumpkin or butternut squash into 1-inch cubes.
2. Sauté the Aromatics:
   • In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, or until fragrant.
3. Simmer the Pumpkin:
   • Add the diced pumpkin to the pot and stir to combine with the onions and garlic. Pour in the chicken or vegetable broth. Bring the mixture to a simmer and cook until the pumpkin is tender, about 20-25 minutes.
4. Blend the Soup:
   • Using an immersion blender or a regular blender, puree the soup until smooth. If using a regular blender, work in batches and be careful when blending hot liquids.
5. Add the Cream:
   • Stir in the heavy cream and bring the soup back to a gentle simmer. Cook for an additional 2-3 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
6. Finish and Serve:
   • Transfer the Creamy Pumpkin Soup to serving bowls. Garnish with chopped fresh parsley and, if desired, toasted pumpkin seeds.
7. Serve Immediately:
   • Serve the Creamy Pumpkin Soup immediately, enjoying the rich, smooth texture and the comforting flavors of the pumpkin and cream.