Pumpkin Soup


2lbs Pumpkin, chopped into large chunks (remove skin and seeds)
2 medium onions, sliced
2 cloves of garlic
3 cups chicken or vegetable stock
1 cup milk
Salt and pepper


Combine all ingredients (except salt and pepper) in a saucepan and bring to a boil, then reduce heat and let simmer until pumpkin is tender.

Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick
blender, use a blender – see notes.

Season to taste with salt and pepper, then serve with crusty bread.

Variations: For a richer finish, substitute the milk with cream, but add after blending and do not bring to boil.

Garnishes: Dollop of yogurt, sour cream or creme fraiche goes wonderfully.

Recipe by:

Paul Smith