Updated: Jan 23
It’s Sunday and you know what that means... Another recipe to try out. 🍜
I’ve been loving pumpkin soups recipes. I recently stumbled across it and thought you guys might want to try it out.
If you want to recreate this recipe, head to the grocery store to get these ingredients hit play and follow along!
1.2 kg / 2.4 lb acorn squash OR pumpkin unpeeled weight
1 onion, sliced (white, brown, yellow)
2 garlic cloves , peeled whole
3 cups (750ml) vegetable or chicken broth/stock , low sodium
1 cup (250 ml) water
Salt and pepper
Chicken thighs (optional)
1 small piece ginger
1/2 – 3/4 cup (125 – 185 ml) cream , half and half or milk (optional)
Cut the squash into 3cm / 2.25” slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5” chunks.
Place the squash, chicken thighs, onion, garlic, ginger, and chicken stock in a pot – ensure the liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until squash and chicken is tender (check with butter knife) – about 30-40 minutes.
Remove from heat, separate out chicken thighs and use a stick blender to blend the squash until smooth. Season to taste with salt and pepper, and whatever else you like. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired.
Serve with crusty bread and enjoy!