Ingredients
Scale
- One 4 lb small pumpkin
- 3 tbsp olive oil, divided
- 1 medium onion, chopped
- 2 garlic cloves, finely chopped
- 4 cups (944 ml) chicken, beef or vegetable broth or stock
- 1 cup (236 ml) water
- Salt & pepper to taste
- ½–¾ cup (118–177 ml) heavy cream, half and half or milk
Instructions
- Preheat oven to 400°F (204°C).
- Wipe clean your pumpkin with a damp paper towel. Carefully cut it in half with a sharp knife and scoop out the seeds with a large spoon.
- Drizzle the pumpkin with 1 tbsp of olive oil and season with salt and pepper to taste. Place the pumpkin skin side down on a baking sheet lined with parchment paper. Roast for about 40-60 minutes or until tender. You’ll know it’s done when you can easily pierce it with a knife or fork. Let the pumpkin cool for a few minutes and then peel off the skin. You will end up with about 4-4½ cups (2-2¼ lbs) of cooked pumpkin. Set aside.
- Heat the remaining 2 tbsp of olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and cook for about 3-5 minutes or until soft. Now, add the chopped garlic and cook for one more minute.
- Add the cooked pumpkin, broth, water and season with salt and pepper to taste. Bring to a boil, then reduce the heat to medium-low and simmer for about 20 minutes.
- Remove from the heat and then blend the soup either in a regular blender or with a hand-held blender until smooth. Return the pot of soup to the stove, add the heavy cream, season with more salt and pepper, if needed, and simmer for a few more minutes.
- Serve immediately and drizzle with some more heavy cream. You can also serve it with your favorite bread or toppings.
Notes
- You can use 2 cans (4 cups) of pumpkin puree instead of the fresh pumpkin.
- If you don’t want to roast the pumpkin, you can boil it in water for about 15 minutes or until tender.
- Serve this wonderful soup with your favorite rice or bread. You can also serve it with chopped cilantro, pumpkin seeds, pepitas, roasted nuts, or crispy bacon!