[vc_row][vc_column width=”1/2″][vc_column_text]Ingredients:
* 1.2 kg pumpkin.
* 1 onion.
* 2 garlic cloves , peeled whole.
* 3 cups vegetable or chicken broth/stock , low sodium.
* 1 cup water.
* Salt and pepper.
FINISHES:
* 3/4 cup cream, half and half or milk .[/vc_column_text][/vc_column][vc_column width=”1/2″][vc_column_text]Instructions:
* Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out. Cut into chunks.
* 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.
* Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender, use a blender.
* Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).
* Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Recipe Notes:
1. Cream – Half and half is an American dairy product that is half cream, half milk. Any kind of cream is suitable for this recipe. Basically, the higher the fat% and thicker the cream, the richer soup.
2. Pureeing – If you don’t have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).[/vc_column_text][/vc_column][/vc_row]
