Creamy Pumpkin Soup

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1. 1
   Prepare stock by making homemade broth or using store-bought chicken stock for convenience. Strain the stock and set aside, covering it to prevent evaporation.
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2. 2
   Select fresh pumpkin and trim the stem. Cut the pumpkin in half, then in half again. Cut into appropriately sized chunks or slices to ensure even cooking. Use approximately 600g of pumpkin.
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3. 3
   Prepare about 200g of onion and dice into small pieces. Mince approximately 3 cloves of garlic.
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4. 4
   Heat a pot over medium heat. When the pot is warm, add 15g of butter. Once melted and foamy, add the diced onion and stir to combine.
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5. 5
   Sauté until the onion becomes translucent, then season with a pinch of salt and mixed pepper. Add the minced garlic and continue cooking until fragrant.
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6. 6
   Add the pumpkin pieces to the pot. Stir occasionally, letting the pumpkin cook evenly until fragrant and slightly softened. Pour in enough stock to cover the pumpkin halfway.
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7. 7
   Bring to a boil, then cover and simmer over medium-low heat for 6–7 minutes, allowing the pumpkin to absorb the liquid and become very soft.
   ▶ ≈4:05
8. 8
   Remove the lid and use a spatula or spoon to gently mash the pumpkin into a puree, mixing it with the broth.
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9. 9
   Add the remaining stock, stir well, cover and simmer for 5–6 more minutes to allow the flavors to meld fully.
   ▶ ≈4:34
10. 10
    Transfer the pumpkin soup to a container and let cool for about 10 minutes. Once cooled, blend in batches using an immersion blender or food processor for 1–2 minutes until smooth and creamy.
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11. 11
    Pour the blended soup back into the pot and keep warm over low heat. Adjust seasonings with salt and black pepper to taste. Optionally stir in cream, milk, or cheese for added richness.
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12. 12
    Serve in bowls and garnish with fresh herbs if desired.
    ▶ ≈6:10