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Pumpkin (or Winter Squash) Soup
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Makes 4 to 6 servings 1x
Time about 1 hour, mostly unattended
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Ingredients
- 3 tablespoons olive oil or butter
- 1 onion, chopped
- 3 pounds sugar pumpkin or any winter squash like butternut or kabocha, peeled, seeded, and cut into 2-inch cubes
- 1 tablespoon chopped fresh sage or rosemary
- Salt and pepper
- 5 cups vegetable stock or water
- 1 cup cream or nondairy milk
Instructions
- Put the oil in a large pot over medium heat. When it’s hot, add the onion and cook, stirring occasionally, until it begins to soften, 2 to 3 minutes. Add the pumpkin and sage, sprinkle with salt and pepper, and cook until fragrant, another minute or so.
- Add the stock and bring to a boil, then lower the heat so the soup bubbles gently but steadily. Cover and cook, stirring occasionally, until the pumpkin starts to fall apart, 20 to 30 minutes.
- Use an immersion blender to purée the soup in the pot. Or let the soup cool a little, carefully purée it in a blender (working in batches if necessary), and return it to the pot. (You can prepare the soup in advance up to this point. Cool, cover, and refrigerate for up to 2 days. Add the cream and serve cold or proceed with the recipe.)
- Add the cream and gently heat the soup without letting it boil. Taste and adjust the seasoning. Garnish with an extra grinding of pepper if you’d like, and serve.
— Recipe from How to Cook Everything Vegetarian