 | | Directions |
- Peel, seed, and cube pumpkin into 1" cubes.
- In sauce pan, melt butter. Add onion, carrot, pumpkin, and garlic. Cook for 10 minutes or until onion softens. Season with salt and freshly ground black pepper.
- Add broth. Bring to a boil and reduce heat. Partially cover and cook approximately 40 minutes or until pumpkin is soft.
- Pureé the soup in a blender or food processor. Return mixture to pan and reheat on low.
- Stir in cream and continue to heat on low for an additional 1 minute. Garnish and serve.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4
Serving Size: 1 cup
|  | | Ingredients | | - | | 2 pounds fresh pumpkin or 3 cups canned pumpkin |
| - | | 1 large onion, diced |
| - | | 3 cloves garlic, minced |
| - | | 1 carrot, diced |
| - | | 2 tablespoons butter |
| - | | salt and pepper to taste |
| - | | 4 cups chicken or vegetable broth |
| - | | 1 cup cream or milk |
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