Pumpkin Soup – Classic and Simple

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Pumpkin vegetable soup with cream


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


  • 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 


  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!

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