This savoury Pumpkin Soup has been our favourite since the moment we had it first. It goes best with a light veggie or chicken sandwich, you can also have it in combination with nachos and guacamole which is worth trying. We sometimes include this in our lunch/dinner meals.
Equipment
- blender
- sauce pan
Ingredients
- 1/2 small riped butternut squash pumpkin (peeled and cut into pieces)
- 4 cloves Garlic
- 2 tbsp Butter
- salt to taste
- 1 tsp black/white pepper crushed
- 1/2 cup heavy cream
Instructions
- Heat butter in a pan and add chopped garlic pieces in it and toss for a while.
- Then add chopped pumpkin and salt to taste and cook till its soft and little mushy
- Keep aside till it cools down then blend it in a mixer adding some water if required.
- In a separate container, add a small cup of water and boil, add a pinch of salt in it and the pumpkin puree, boil for few mins till you get the desired consistency.
- Add heavy cream, mix and turn off the heat
- Top with crushed black/white pepper. Serve Hot.
Notes
You can also add some chicken broth instead of water to intensify flavour.
I avoid using onions because of the sweetness it adds up, pumpkin already tastes a little bit sweet in this soup.