Ingredients
- 2.4 pounds pumpkin unpeeled weight
- 1 onion sliced
- 2 garlic cloves peeled
- 3 cups low-sodium vegetable or chicken broth
- 1 cup water
- Salt and pepper to taste
- 3/4 cup cream, milk, or half-and-half
Instructions
- Cut pumpkin into 2 1/4-inch slices. Remove the skin and seeds, then cut into 1 1/2-inch chunks.
- In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. The liquid should nearly cover the pumpkin. Bring to a boil, then simmer rapidly until the pumpkin is tender, about 10 minutes.
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches and be cautious of the steam.
- Season the blended soup with salt and pepper to taste. Gently stir in the cream, milk, or half-and-half.
- Serve the soup in bowls, garnished with a drizzle of cream.
