- 2 lb West Indian pumpkin or butternut squash, peeled and cut into chunks
- 2 cups Evaporated milk
- 12 cups Vegetable stock
- 2 tbsp Olive oil
- 1 large White onion
- 1 tbsp Flat-leaf parsley, chopped
- Salt and freshly ground pepper
- ½ cup Sour cream (garnish)
Boil pumpkin/squash for 20 minutes or microwave in a plastic freezer bag with ⅙ cup water for 10 minutes.
Heat oil over low heat in a saucepan. Add onion and parsley and cook until onion becomes soft and translucent, 5-6 minutes. Remove from heat to cool down.
Puree half of the pumpkin, stock, milk, and onions in a blender or food processor until smooth. Transfer to the pot with onions and repeat with the remaining ingredients.
Reheat over medium heat stirring until it reaches a creamy consistency. Season with salt and pepper, and garnish with a dollop or swirl of sour cream. Serve hot with crusty bread or croutons.
- For a lighter soup, the evaporated milk may be replaced with 2 cups of broth.
Calories: 259kcal | Carbohydrates: 36g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Cholesterol: 36mg | Sodium: 2025mg | Potassium: 852mg | Fiber: 4g | Sugar: 18g | Vitamin A: 17408IU | Vitamin C: 35mg | Calcium: 322mg | Iron: 1mg