Clasic Pumpkin Soup

Thank you

Nagi | RecipeTin Eats

Serves

4 - 6

Prep

5 mins

Cook

10 mins

Total

15 mins

Variations

Thai red curry

Start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro.

Ingredients

• 1.2 kg pumpkin, unpeeled weight

• 1 onion, sliced

• 2 garlic cloves, peeled whole

• 3 cups (750ml) vegetable or chicken broth/stock

• 1 cup (250 ml) water

• Salt and pepper

Finishes:

• 1/2 - 3/4 cup (125 - 185 ml) cream

Instructions

1. Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out. Cut into 4cm / 1.5" 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.

4. Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).