A little warmth
for the season.

Let’s make something warm.

1. Cut the pumpkin into 2¼-inch slices. Remove the skin and seeds, then cut the flesh into 1½-inch chunks.
2. Place the pumpkin, onion, garlic, broth, and water in a pot. The liquid will not quite cover the pumpkin. Bring to a boil, uncovered, then reduce the heat and simmer rapidly until the pumpkin is fork-tender, about 10 minutes.
3. Remove from the heat. Stir in ½ cup of the heavy cream, then use an immersion blender to blend until smooth.
4. Season to taste with salt and pepper.
5. Ladle into bowls and drizzle with the remaining ¼ cup of cream. Add pepper and parsley if desired, and serve with crusty bread.

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Recipe adapted from the supplied quarterly update card. Optional serving suggestions appear on the original card.