Thick and Creamy Pumpkin Soup
We bought one big pumpkin last Sunday from our church’s fund raising fruit and vegetable stall and immediately thought of cooking some pumpkin soup for my daughter, who was having a hard time eating after having her braces tightened by the ortho.
This version of my pumpkin soup is thicker and creamier, and fresher in terms of tasting purer pumpkin than the other one which had cumin.
You can half the recipe if there are just about 3 people, as this recipe could very well serve at least 6 people, depending on their appetites:
What you need:
1 kilo of roughly cut/chopped butternut (you can actually use other variety!) pumpkin (skin off)
2 cloves of garlic, minced
1 medium sized onion, cut up in small pieces
about 2 tablespoons of olive oil (you can use any cooking oil you have)
2 cups chicken stock (or plain water with 2 teaspoons of chicken stock powder)
2-3 teaspoons salt depending on your preference (start with 2 and taste before adding another one)
dash of pepper
1 cup cream
What you need to do:
In a pot, saute the garlic and onion in oil. Add the pumpkin and stir with a wooden spoon just to distribute the onion/garlic flavour. Gently pour in your stock. Cover and let simmer until the pumpkins get soft, at least 20 minutes.
Turn off heat and very carefully and by using a big spoon, transfer everything in a blender (if your blender is not big enough, do this in batches). Add the salt and pepper. Blend until smooth and return back the mixture into the pot. (You can alternatively use a hand held stick blender if you have one). Pour the cream into your mixture and just stir until incorporated. Serve warm with a dollop of cream (optional).