Cream of Pumpkin Soup at Home

Here’s an easy and delicious way to spice up your pumpkin/squash at home. I used a truffle/olive oil blend and finished the dish with pure white truffle oil. It turned out fantastic! If you do not have truffle oil, go ahead and use olive or canola oil at home. Enjoy!

Step 1: Chop pumpkin/squash into cubes.

Step 2: slice onions, mince ginger and chicken stock

Step 3: Heat about 2 Tbsp oil in a stock pot. Add onions and lightly season with salt and pepper. Cook over medium heat until soft. Add ginger and cook for another 3 minutes.

Step 4: Add chopped pumpkin/squash and cover with chicken stock. Let boil on medium high heat until soft.

Step 5: Place softened pumpkin into a blender and process until smooth and silky. Return to the pot (the burner should be turned off).

Step 6: Add the cream and stir to combine. Serve with crusty bread. 😀


Optional: Add a tiny splash of truffle oil to finish. 😀 

Serves 4-6

350-400     grams     squash or pumpkin, cut into cubes

2          Tbsp       olive oil

1                           white onion, sliced

1/2       tsp           ginger, minced

3 1/2    cups         chicken cube ( 3 1/2 cups water + 2 bouillon cubes)

1/2      cup            all purpose cream


“Food nourishes the body as God’s Word nourishes the soul”


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