OVERVIEW

• Prep Time: 5  mins
• Cook Time: 10 mins
• Total Time: 15  mins
• Servings: 4
• CALORIES: 189  kcal

INGREDIENTS

• 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight)
• 1 onion, sliced (white, brown, yellow)
• 2 garlic cloves , peeled whole
• 3 cups (750ml) vegetable or chicken broth/stock , low sodium
• 1 cup (250 ml) water
• Salt and pepper
• 1/2 – 3/4 cup (125 – 185 ml) cream 

INSTRUCTIONS

1. Slice the pumpkin into 3cm-wide pieces. Peel the skin off and remove the seeds. Cut into pieces.
2. In a pot, combine the pumpkin, onion, garlic, broth, and water; the liquid will not completely cover the pumpkin. Cover, bring to a boil, then quickly lower heat and simmer for about 10 minutes, or until pumpkin is soft.
3. Remove from heat, then puree using a stick blender until smooth. Add salt and pepper to taste, then mix cream (never boil soup after adding cream, cream will split).Pour soup into bowls, top with a little cream, then, if preferred, top with pepper and parsley. With crusty bread, please!