Easy Classic Creamy Pumpkin Soup

Prepare the pumpkin by peeling the skin, scraping out the seeds, and cutting the flesh into roughly 1.5-inch (4cm) chunks.

In a large pot, combine the pumpkin chunks, onion, garlic, broth, and water. The liquid should almost cover the pumpkin.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat and let it simmer rapidly for about 10 minutes, or until the pumpkin is tender enough to be easily pierced with a knife.

Remove the pot from the heat. Use an immersion stick blender to blend the ingredients directly in the pot until the soup is completely smooth.

Season the soup with salt and pepper to taste. Stir in the cream, but be careful not to boil the soup again after this step to prevent the cream from splitting.

Ladle the soup into warm bowls. Garnish with a light drizzle of cream, a sprinkle of fresh parsley, and a crack of black pepper if desired.