1 kg pumpkin, remove skin and seeds, then chop into large chunks
1 onion, sliced
2 cloves garlic
3 cups chicken or vegetable stock
1 cup milk
Salt and pepper to season
Combine all ingredients, except salt and pepper, in a sauce pan. Bring to boil, then reduce heat and let simmer until pumpkin is tender. Roughly 15-30 minutes.
Remove from heat and blend with a stick blender until smooth. (If you need to use a regular blender SEE NOTE 3!).
Season to taste with salt and pepper, then serve with crusty bread.
Half a pumpkin should be roughly 1 kg.
I used coconut milk in this recipe, but you can use dairy, almond, or soy milk. You could even substitute milk for cream for a richer finish, but add it after blending and do not bring to a boil.
If you don’t have a stick blender, you can use a blender but make sure the soup is cooled slightly before blending it. Hot soup + blender = soup explosion. The lid will blow off the blender when you start blending, so don’t make this mistake!
You can also garnish it with a dollop of yoghurt, sour cream or crème fraiche.
Written by Monique Sparks
Marketing – USANA New Zealand