Creamy Pumpkin and Watercress Soup

Instructions

1. 1Prepare your ingredients: Peel, remove the seeds from, and cut the 500 g pumpkin into 2.54 cm cubes. Finely chop the 1 medium onion. Mince the 2 cloves garlic.
2. 2Heat the 1 tablespoon of olive oil in a large, heavy-bottomed pot over medium heat (176.7°C / 175°C). Add the chopped onion and minced garlic. Cook, stirring occasionally, for 5 to 7 minutes, or until the onion is softened and translucent, but not browned.
3. 3Add the 500 g pumpkin cubes and 4 cups of vegetable broth to the pot. Increase the heat to high and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 to 20 minutes, or until the pumpkin is easily pierced with a fork and very tender.
4. 4Add the 0.5 cup of coconut milk to the pot. Add the 1 bunch of watercress. Stir gently and continue to simmer for another 2 to 3 minutes, just until the watercress has wilted.
5. 5Remove the pot from the heat. Carefully use an immersion blender to blend the soup directly in the pot until it is completely smooth and creamy. Alternatively, you can transfer the soup in batches to a regular blender, being careful not to overfill it, and blend until smooth.
6. 6Stir in the 0.5 teaspoon of salt and the 0.25 teaspoon of black pepper. Taste the soup and add more salt or pepper if desired.
7. 7Serve the creamy pumpkin and watercress soup hot.

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