Midnight Chef

  https://www.recipetineats.com/classic-pumpkin-soup/ 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1) 1 onion , sliced (white, brown, yellow) 2 garlic cloves , peeled whole 750 ml vegetable or chicken broth/stock , low sodium 250 ml water Salt and pepper Finishes: 125 - 180 ml cream , half and half or milk (Note 2) Instructions Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender). Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).  Ladle soup into bowls, drizzle over a bit of cream, spri...