This is a great soup for dinner. You can make it with butternut squash as well for a more buttery flavor.
Make sure you do add butter and cream (at least one of the two), because the biggest health benefits of pumpkin is its high pro-vitamin A content, that can only be converted and absorbed by the body when added fat is present.
If you have time, you can roast the pumpkin in the oven. Preheat oven to 400 degrees F. Cut pumpkin into a few large pieces. Place pumpkin on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in oven until tender, about 30 minutes. Let cool, peel away skin, and dice. You can then cook the soup for only 5 minutes.
Serves 4 – Total time 40 min
2 tbsp butter
1 onion, diced
3 cups (700g) pumpkin, diced
3 cups (700g) homemade chicken stock (or water)
1/3 cup (70g) cream
sea salt and black pepper
2 tbsp pumpkin seeds
In a stockpot over medium heat, melt butter and saute onion and pumpkin for 5 minutes.
Add the chicken stock (or the water) and simmer for 20 minutes or until pumpkin is tender.
Puree the soup in a food processor or with a hand blender.
Add the cream and simmer for 5 more minutes on a very low heat.
Season, to taste, with salt and pepper.
Serve immediately and sprinkle with pumpkin seeds.