Pumpkin Power Slurp

foodymoodyuzh9
7 days ago
2 min read

Simplicity Grade: Super Easy

Time Needed: 20 minutes

Approximate Cost: 8-12 CHF (4 portions)

Cuisine Vibe: European comfort

Why This Slaps:

This is the soup your student dinner dreams are made of—thick, creamy, just a handful of budget ingredients, and ready in less than half an hour! Bring autumn vibes straight to your dorm and don’t forget the crusty bread for dunking. The onion and garlic secret combo make it ultra-savoury and impossible to stop at one bowl.

What You’ll Need:

1.2 kg pumpkin (any type) or butternut squash (unpeeled weight)
1 onion (white, brown, or yellow), sliced
2 garlic cloves, peeled
3 cups (720 ml) vegetable or chicken broth (low sodium)
1 cup (240 ml) water
Salt and pepper
1/2–3/4 cup cream, half and half, or milk

Gear:

Chopping board and knife
Big pot
Stick blender or regular blender

How To Do It:

Chop pumpkin into big chunks (peel and deseed first).
Add pumpkin, onion, garlic, broth, and water to your pot. Heat until boiling, then simmer hard for about 10–15 minutes until the pumpkin is super tender.
Remove from heat. Blitz it all up with your stick blender (or let it cool a little and carefully blend in batches).
Stir in salt, pepper, and your choice of cream, milk, or half-and-half. DO NOT boil after adding cream—just mix in and reheat gently!
Serve hot, drizzled with a swirl of extra cream and a grind of pepper. Don’t skip the bread.

Time:

Prep time: 10 min

Cook time: 10 min

Leftover or Reheat Tips:

Lasts in the fridge up to 5 days, or freeze leftovers for up to 3 months. If it gets too thick, stir in a splash of water when reheating.

Budget/Time/Swap Suggestions:

No cream? Use just milk or even a bit of butter instead. Butternut squash totally works. Play around with the flavour—add curry powder, red curry paste, or a dash of ginger for your own twist.