mhmm monday

Especially in winter, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup. This recipe is ridiculously easy, and if you have an immersion blender it's a one-pot-wonder.

Classic Pumpkin Soup

{photo credit and recipe website}

Ingredients
2lb/1 kg pumpkin (any), chopped into large chunks (remove skin and seeds)

2 medium onions, sliced

2 cloves of garlic

3 cups chicken or vegetable stock

1 cup milk 

Salt and pepper

Directions:
Combine all ingredients (except salt and pepper) in a saucepan and bring to boil, then reduce heat and let simmer until pumpkin is tender.
Remove from heat and use a stick blender to blend until smooth. If you don't have a stick blender, use a blender.
Season to taste with salt and pepper, then serve with crusty bread.
Variations: For a richer finish, substitute the milk with cream, but add after blending and do not bring to boil.
Garnishes: Dollop of yogurt, sour cream or creme fraiche goes wonderfully.
Enjoy!

Take Care