It’s officially October! Other than pumpkin spice latte, pumpkins are great for make a hearty creamy soup as well. Try this easy yet classic 5 ingredients Recipe. Best thing is you can keep it in the fridge for 4-5 days for an easy supper!
Ingredients:
- 2lbs Pumpkins / butternut squash
- 1 Onion (diced)
- 2 cloves of garlic (minced)
- 1L of Chicken Stock / Water
- 100 ml of Heavy cream ( Can substitute into 150ml milk and 1 tbsp of butter )
Steps:
- Cut the Pumpkin skin off and scrape seeds out. Cut into small chunks.
- Sautéed the Onion and garlic in the pot for 3 mins , then pour the stock in and add the pumpkin in,
- Bring it up to a boil and turn the heat down to medium heat. Boil for 15-20 mins until pumpkin is tender.
- Remove from heat and use either a stick blender or blender to blend until smooth
- Add salt and pepper for taste and cream ( Do not boil again after adding cream)
- Stir well and served! ( Can serve with toasted bread )
