Pumpkin Soup

 
 I am so tempted to dub this "Easy"pumpkin soup, or "The BEST" pumpkin soup. I love it so much! My mom got this recipe while we lived in Australia, where pumpkin soup is pretty much a staple. I made it last night...for dinner tonight. Since I don't have a submersible blender I have to put the soup through the blender, which is kind of a pain, but it always goes by faster than I expect, and the results are beautiful!

1 1/2 lbs pumpkin (butternut squash) - this will usually be a small to medium sized squash, or 3 to 4 cups
8 oz. potato (I always use 2, however much that is!)
2 large leek, or 1 good sized onion
3 chicken stock bullion 
4 cups water
salt and pepper to taste

1 cup cream

Chop your veggies up however you like, put everything (except for the cream) in one big pot and simmer for about 30 minutes, until the squash and potatoes are tender (a.k.a. can be easily poked through with a fork).

Use your submersible blender to blend it all up into a beautiful creamy orange, or scoop it into a blender and do it that way. With a blender you'll want to do it in 3 or more batches, blend some up, pour it into a clean (heat proof) bowl, then do it again until all the vegetables are blended.

Now you can add more salt and pepper if you want, and mix in the cream. The cream really makes this soup fantastic! You can reserve some, or just have extra to pour a little swirl on top of individual servings if you want to be fancy.

It's great to eat right away,  or to make it ahead of time. I haven't tried freezing it, but I'm guessing it would be fine to do that too. I have made it using chicken stock, instead of the bullion (just use 4 cups stock instead of the water and bullion), but I almost think I like the bullion better...