Pumpkin Soup
Sweety Salado recipe - American
- Prep time
- 10 min
- Cook time
- 1 hr 10 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- One 4 lb small pumpkin
- 3 tbsp olive oil (divided)
- 1 medium onion (chopped)
- 2 garlic cloves (finely chopped)
- 4 cups 944 ml chicken, beef or vegetable broth or stock
- 1 cup 236 ml water
- Salt & pepper to taste
- ½-¾ cup 118-177 ml heavy cream, half and half or milk
Instructions
- 1
Preheat oven to 400°F (204°C).
- 2
Wipe clean your pumpkin with a damp paper towel. Carefully cut it in half with a sharp knife and scoop out the seeds with a large spoon.
- 3
Drizzle the pumpkin with 1 tbsp of olive oil and season with salt and pepper to taste. Place the pumpkin skin side down on a baking sheet lined with parchment paper. Roast for about 40-60 minutes or until tender. You'll know it's done when you can easily pierce it with a knife or fork. Let the pumpkin cool for a few minutes and then peel off the skin. You will end up with about 4-4½ cups (2-2¼ lbs) of cooked pumpkin. Set aside.
- 4
Heat the remaining 2 tbsp of olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook for about 3-5 minutes or until soft. Now, add the chopped garlic and cook for one more minute.
- 5
Add the cooked pumpkin, broth, water and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes.
- 6
Remove from the heat and then blend the soup either in a regular blender or with a hand-held blender until smooth. Return the pot of soup to the stove, add the heavy cream, season with more salt and pepper, if needed, and simmer for a few more minutes.
- 7
Serve immediately and drizzle with some more heavy cream. You can also serve it with your favorite bread or toppings.