Cream of Pumpkin Soup

1. Prepare the Pumpkin or Squash

Prepare your pumpkin or butternut squash by removing the seeds and any fibrous parts, then cut the flesh into manageable chunks. Carefully slice away the peel using a large, heavy knife.

2. Chop the Vegetables

Chop the carrots, leek (white part only), and onion into small, even pieces.

3. Sauté the Vegetables

Heat the olive oil in a large pot over medium heat. Add your chopped vegetables to the pot and sauté them until they become slightly browned.

4. Add the Pumpkin and Stock

Add the chunks of pumpkin or butternut squash to the pot, followed by the chicken stock, lemon juice, salt, pepper, and sugar if using. Ensure that the vegetables are just covered with the liquid. Bring the mixture to a simmer and let it cook for about 20 minutes, or until the pumpkin or squash is soft and tender.

5. Blend the Soup

Once the vegetables are cooked, allow the mixture to cool slightly before blending. Using an immersion blender or a food processor, blend the soup until it reaches a creamy, smooth consistency. If the soup is too thick, add a bit more stock or water to thin it out.

6. Finish the Soup

Return the blended soup to the pot and bring it to a boil once more. Stir the soup well to make sure everything is well combined, then serve it hot.