1-1/2poundspumpkinseeded, peeled, and cut into cubes (pumpkin can be precooked or raw)
Salt and freshly ground black pepper to taste
3cupsvegetable or chicken broth
1/2cupplain yogurt or heavy creamI used Greek yogurt to add acidity to the soup
Freshly grated Parmesan cheese
Heat a medium pot over medium heat, add the oil and butter. When butter melts, sweat the onion and then add the pumpkin. Saute for a couple of minutes. Add salt, pepper, and the vegetable broth, and then cook on medium-high heat for about 5 minutes (or until the pumpkin is fork tender, if starting from raw).
In a blender, puree the pumpkin mixture until creamy. Return mixture to the pot and let cook over medium heat for 5 additional minutes. Add the yogurt or heavy cream, and cook for an additional minute.
Remove the soup from the heat. Serve immediately, topping with a drizzle of olive oil and Parmesan cheese. Enjoy!
Refrigerate leftovers for up to 3 days. Freeze for up to 3 months!