Pumpkin Soup - Fall Recipe | Green Flamingo Realty

This month is all about buying pumpkins, carving pumpkins, decorating with pumpkins and that makes us excited for.... eating pumpkins! We all know you can eat the seeds of the ones you carved but this year, let's repurpose the ones you bought just to sit on the mantle!

This delicious soup is only 7 ingredients and takes a total of 15 minutes to prepare prior to eating! If you want something that will wow your guests and transition your home into those fall cozy vibes (even down here in South Florida we love to cozy up!) then look no further!

INGREDIENTS:

- 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight

- 1 onion, sliced (white, brown, yellow)

- 2 garlic cloves , peeled whole

- 3 cups vegetable or chicken broth/stock , low sodium

- 1 cup water

- Salt and pepper

Garnishes:

- 1/2 – 3/4 cup (125 – 185 ml) cream

Directions:

1. Cut the pumpkin into 2.25" slices. Cut the skin off and scrape seeds out. Cut into 1.5" chunks.

2. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.

3. Remove from heat and use a stick blender to blend until smooth. (Feel free to put all of these ingredients into your standard blender to blend that way as well) Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).

4. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

(Note: In order to make enough to save, remember, do not add the cream until you are ready to serve so you can reheat as many times as you need! )

Enjoy! We can't WAIT to hear what you think of this delicious soup!