- 5 cups chopped pumpkin
- 5 cups beef or chicken broth
- 1 tsp fresh parsley, chopped
- 1 red onion, chopped
- 2 cloves garlic, minced
- 1 cup all-purpose cream
- 1 tbsp olive oil
- 1 tsp salt
- 1/2 tsp ground pepper
- some croutons
Boil the chopped pumpkin in a pot of water until tender. Drain and set aside.
In a large pot, heat up the olive oil over medium heat and saute the garlic and onion until translucent.
Add in the boiled pumpkin, broth, salt, and ground pepper.
Bring to a boil and turn the heat down to low.
Add in chopped parley and stir.
Using a hand blender, puree the pumpkin until smooth (no lumps).
Simmer for 10 minutes and add the all-purpose cream.
Stir until cream is completely mixed with the soup.
Turn off heat and let stand for a few minutes before serving.
Serve in soup bowls and garnish with a drop of cream and top with croutons.