Ingredients
Check off ingredients as you go
- 1kg (2.2 lbs) pumpkin, peeled and cut into pieces
- 1 large onion, quartered
- 2 tablespoons olive oil
- 1L (4 cups) vegetable broth (or water)
- Salt, pepper
- To serve
- a little cream or grated cheese (optional)
In a large pot, add the 2 tablespoons of olive oil and the quartered onion. Sauté for a few minutes, then add the pumpkin pieces. Add water to cover. Season with salt and pepper, cover and cook for about twenty minutes until the vegetables are tender. Blend until smooth.
Serve in bowls, drizzle with cream or sprinkle with grated cheese, add plenty of pepper, and it’s ready! This soup is delicious served with a good baguette cut into slices or croutons.
For a more substantial meal, you can serve this soup with delicious cheese gougères!
Variations
- This soup can be made with other squashes like butternut or kabocha squash.
- If you have hazelnuts or vacuum-packed chestnuts, you can break them up and sprinkle them on top of the soup when serving. I also sometimes add sautéed mushrooms and hazelnut parsley pesto.