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- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash , unpeeled weight

- 1 onion, sliced

- 2 garlic cloves , peeled whole

- 3 cups (750ml) vegetable or chicken broth/stock , low sodium

- 1 cup (250 ml) water

- 1/2 - 3/4 cup (125 - 185 ml) cream

- Salt and pepper to taste


1) Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out. Cut into 4cm / 1.5" chunks.

2) Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.

3) Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).

4) Season to taste with salt and pepper, stir through cream (never boil soup after adding soup, cream will split).

5) Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!