I and my friends had a beautiful traditional. All Autumn of 2013 we met every Friday to make a pumpkin soup and every Friday we made a different recipe. One Friday we made classical recipe, another with apples and the third with pumpkin seed oil. This tradition born only because my grandparents grew enormously huge pumpkins which we just had to use and the soup party was a nice tradition. This gathering also made me find my favourite pumpkin soup recipe and today I am sharing it with you.
- 2.4 lb ( 1.2 kg ) pumpkin (any type), unpeeled
- 1 onion, sliced
- 2 garlic cloves, peeled
- 3 cups ( 750ml ) vegetable or chicken broth
- 1 cup (250 ml) water
- 1/2 – 3/4 cup (125 – 185 ml) cream
- Firstly, cut the pumpkin into around 3 cm slices. Then cut the skin off and remove the seeds.
- Secondly, add the pumpkin, garlic, onion broth and water in a big pot (the bigger the better). The liquid won’t cover all the pumpkin so don’t be afraid for that. Bring everything to boil, uncovered, then reduce heat and let simmer until pumpkin and other veggies are tender.
- Thirdly, remove it from the heat and use a stick blender to blend until the consistency is smooth. If you don’t have a stick blender, you can use a cocktail blender, but it will be more difficult and annoying. I did it hundreds of times and I don’t want to use it anymore with a stick blender everything is easier.
- Next, season to taste with some salt and pepper, mix in the cream. Remember, never boil the soup after adding cream because the soup and cream will split.
- Finally, pour soup into bowls, drizzle over a bit of cream and serve with crusty bread. Enjoy!