Ingredients
- 2lb/1 kg pumpkin, chopped into large chunks (remove skin and seeds)
- 2 medium onions, sliced
- 2 cloves of garlic
- 3 cups / 750ml chicken or vegetable stock
- 1 cup / 250ml milk
- Salt and pepper
Instructions
- Combine all ingredients (except seasoning) in a saucepan and bring to 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.
- Season to taste with salt and pepper, then serve with crusty bread.
Notes
1. To make it vegan, substitute with almond or soy milk.
2. If you don’t have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise there will be a soup blender explosion!
2. If you don’t have a stick blender, you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise there will be a soup blender explosion!
