Creamy Pumpkin Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This creamy pumpkin soup is quick and easy to prepare and perfect to warm you up on crisp fall days.
Ingredients
  • For the soup:
  • 4 tbsp extra virgin olive oil
  • 1 large white onion, finely chopped
  • 1 small clove garlic, skin removed, finely chopped
  • 2.2 lbs (1 kg) pumpkin or squash, peeled, deseeded and chopped into chunks
  • 24 oz (700ml) vegetable stock
  • *1/4 to ½ pint fresh heavy cream
  • Salt and black pepper, to taste
  • For the topping:
  • Extra virgin olive oil, as needed
  • 4 slices whole wheat bread
  • Toasted sunflower seeds
  • *If you prefer a healthier or vegan option, you can leave out the heavy cream.
Instructions
  1. Heat the olive oil in a large pot, then cook the onions over medium low heat for 10 minutes or until translucent but not brown. Add the garlic and cook for 1 minute. Add the pumpkin cubes and vegetable stock to the pot, and simmer until the pumpkin chunks are soft and can be easily pierced with a fork; about 10 minutes.
  2. Add ¼ to ½ pint of cream, depending on how strong you like the taste. Remove from heat and puree until homogenous with a handheld immersion blender. Alternatively you can mix in a blender, but let the soup cool before blending in the blender otherwise it will explode out the top. (If I’m in a hurry and the soup is still warm, I blend in small batches with my hand on the top so it doesn’t shoot out.) Return the pureed soup back to the pot and heat on low to warm.
  3. Toast 4 slices of bread and cut into cubes. Dish up the soup into bowls then top with the toasted bread and some toasted sunflower seeds. Buon appetito!
  4. Tip: This is a great recipe to make in advance and reheat or it can be frozen.
Recipe by Italicana Kitchen at https://italicanakitchen.com/creamy-pumpkin-soup/