- 2 ½ lb pumpkin (and type) or butternut squash (unpeeled weight)
- 1 onion, sliced
- 2 garlic cloves
- 3 cups chicken broth
- 1 cup water
- Salt and pepper
- Summerhill Goat Milk
How to Make It
Cut pumpkin into cubes. Cut the skin off and scrape the seeds out.
Place the pumpkin, onion, garlic, broth and water in a pot- liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until the pumpkin is tender- about 10 minutes.
Remove from heat and use a stick blender to blend smooth.
Season to taste with salt and pepper, stir through with goat milk.
Ladle soup into bowls, drizzle over with a little cream, sprinkle with pepper and parsley if desired. Enjoy!!