Pumpkin Soup

I always used to think I didn’t really like soup. While I still think that’s partially true, a better statement is I don’t really like watery soups. With that said, I made pumpkin soup yesterday (and again for breakfast this morning) and it was yummy! The hardest part of the whole recipe was the cutting and peeling of the pumpkin.

Recipe Summary
Prep Time: ˜15 minutes
Cook Time: 15-20 minutes
Yield: serves 3

400 g pumpkin (seeded, peeled, boiled)
250 cc milk
200 cc heavy whipping cream
Salt & pepper to taste

  1. Take the seeds out from the pumpkin and cut into large, bite-sized pieces
  2. Boil the pumpkin pieces until all the water has evaporated
  3. Remove the pumpkin peel (if not already done)
  4. Put the pot with the pumpkin pieces back on the stove and cook over medium-high heat (make sure there is no water left in the pot)
  5. Put the pumpkin pieces and milk & cream into the food processor and blend until smooth
  6. Transfer from the food processor back to the pot and heat until it begins to boil
  7. Salt and pepper to taste
  8. Gently pour cream a little cream into the bowl for finishing touches