Pumpkin soup is a very satisfying soup. It can be a great meal in the cooler months, especially when served with fresh crusty bread and butter.
Pumpkin Soup is a very satisfying soup recipe to make at home, it is both very delicious as well as nutritious. I’ve taken this soup along to many of our school fundraisers and always I get a phone call from another mother asking me for the recipe. I’m always amazed – its really just a simple and basic pumpkin soup. You will find it particularly satisfying on a cold winter’s day to curl up with a creamy bowl of pumpkin soup and some crusty bread. Enjoy!
If you have children (old enough), ask them to peel and cut up the pumpkins into smaller pieces. Otherwise, arm yourself with a big sharp knife and peel and chop pumpkin.
Place all the pumpkin bits in to the pot, add a good chunk of butter, a good lot of garlic peeled and sliced finely and just cook the pumpkin in the pot so that the butter just softens the edges of the pumpkin pieces.
Some cooks like to include diced onion – I prefer not to. Then, cover the pumpkin with some hot water and bring it all to a simmer.
Add a couple of chicken or vegetable stock cubes.
Once all the pumpkin is soft and mushy, put the small electric hand blender in the pot to puree it.
Thicken by adding milk, or cream, or coconut cream to your desired consistency.
Our children like this soup thick, but when we’re taking it to a school function, I notice others are adding more water to make it stretch further.
Add a teaspoon of sea salt.
Serve with freshly chopped curly leaf or Italian parsley or nutmeg and sour cream.