Creamy pumpkin soup 忌廉南瓜湯

I bought this Buttercup Squash before Thanksgiving and I was planning to make it for our Thanksgiving dinner party. Unfortunately, I was too buy with the turkey and other dishes, I postponed this soup making to this week for our relative renuion party!

Ingredients (6 servings)
1 small Pumpkin (I use buttercup squash)我用日本南瓜，好甜, 唔駛加糖
(Or 1 can pumpkin purée, but you will need to add 2 tsp brown sugar to this recipe)
1 medium onion
3 tbsp butter
1 clove of garlic
1 can of chicken broth
1 can of vegetable broth
1 cup Whipping cream
1/8 ground pepper
A pinch of salt （optional, add to taste)

 

Directions

1. Cut pumpkin and take out seeds and skin off. 
2. Chop onions into big pieces. 
3. Steam or bake pumpkin for 10-15 mins 350F until the pumpkin meat is a bit soften. (Skip this step if using can of pumpkin purée )
4. Saute onion and garlic in butter in a medium saucepan until tender ( add brown sugar if you are using can of purée ). Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes. Add pumpkin and bring to a boil again. Reduce heat and simmer for another 15 mins.
5. Transfer broth mixture into the container of a blender or processor. Process until smooth. Or Remove saucepan from heat. Place a hand blender inside the saucepan and blend until smooth.
6. Return mixture to saucepan. Add can of vegetable broth, salt, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes, stirring occasionally.
7. Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls.