I call this pumpkin soup light because I include a zuchini in it which lightens the texture and the taste. It makes for a warm dish, comforting but not as heavy as many pumpkin soups can be.
Note that I do not use stocks in my soups. I find the taste of the vegetables sufficient to provide a great flavour. If you want to use stock, I would advise to choose one which only includes natural ingredients. You will also need to decrease the salt you add in.
Serves 4
Ingredients:
- 1/2 a butternut pumpkin
- 1 medium size brown onion
- 1 zucchini
- salt and pepper
- 1/2 cup (125 mL) of cream.
- Bread, olive oil, cracked pepper and/or parmesan cheese to serve
 Method:
- Peel and slice the onion, brown the onion in the saucepan with a little olive oil for a few minutes.
- In the meanwhile, peel the zucchini and cut roughtly, peel and seed the pumpkin.
- Place both pumpkin and zucchini to the saucepan. Add just enough water to the saucepan to cover. Also add one teaspoon of rock saltSimmer until the pumkin is soft (use a small pointed knive to test).
- Use a stick blender (or a mixer) to mix the soup. Add the cream.
- Serve your pumpkin soup with a piece of bread and as wished a drop of olice oil,cracked pepper and/or shaved parmesan.
