Pumpkin soup

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  • 2 kg of peeled chopped seedless pumpkin
  • 1 chopped onion
  • 2 garlic cloves, crushed
  • 1 tablespoon butter
  • 1.5L Massel * Chicken-style liquid broth
  • 300 ml of cream


  1. Sauté onion and garlic in butter until smooth.

  2. Add the pumpkin and the broth. Boil it.

  3. Simmer, uncovered, until squash is soft. Let cool.

  4. Blend until smooth and return to the pot. Add the cream and bring to a boil.

  5. Serve hot with crusty bread.

pumpkin soup

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