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Pumpkin Soup with Goat Milk

Pumpkin Soup with Goat Milk is the essence of Fall. This ultra-creamy bowl of goodness is sure to be a seasonal favorite. 


  • 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

Step 1

Cut pumpkin into cubes. Cut the skin off and scrape the seeds out.

Step 2

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.

Step 3

Remove from heat and use a stick blender to blend smooth.

Step 4

Season to taste with salt and pepper, stir through with goat milk.

Step 5

Ladle soup into bowls, drizzle over with a little cream, sprinkle with pepper and parsley if desired. Enjoy!!

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