Easiest Ever Creamy Pumpkin Soup – No Cream Required!

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

  1. Combine all ingredients (except seasoning) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
  2. Remove from heat and use a stick blender to blend until smooth. If you don’t have a stick blender.
  3. 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!
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