thick & creamy pumpkin soup

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Thick & Creamy Pumpkin Soup! The first time I shared a pumpkin soup with ya’ll, it was in the form of this Spinach Pumpkin Soup, also known as Shrek soup for little ones who don’t like vegetables. This soup, however, makes the weekly rounds at my mother’s house, and is always served with bacon AND sometimes even buttery and cheesy garlic bread. Yes, we totally go there. Yes, I’m totally sharing that recipe with you next week!

Ingredients

• 2 pounds | 1 kg pumpkin , skin and seeds removed, chopped
• 1 onion , roughly chopped
• 2 medium-sized potatoes , peeled and diced
• 1 large carrot , peeled and diced
• 4 cups low sodium chicken or vegetable broth (stock)
• 2 chicken bouillon cubes , crumbled
• Salt and pepper to taste (if needed)
• 1/2 cup half and half (or light cream)
• 1/2 cooked bacon , to serve (optional)
• Fresh parsley , to serve (optional)

Instructions

1. Place all ingredients, except cream, in a large pot or saucepan. Bring to a simmer over medium heat until vegetables are tender.
2. Take off heat. Using a stick blender, blend until smooth.
3. Add the cream and stir through (do not boil after adding cream).
4. .......................................

for full instruction please see : cafedelites.com

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