Pork Butt and Pumpkin Soup

Indulge in the comforting melody of flavors in our Pork Butt and Pumpkin Soup. This winter-perfect recipe brings together the tender pork and sweet pumpkin in a creamy concoction that's bound to warm your heart! Let's bring this dish to life:

INGREDIENTS

• 2 lbs pork butt, cut into small chunks

• 1 large onion, chopped

• 2 cloves of garlic, minced

• 1 medium-sized pumpkin, peeled and diced

• 4 cups of chicken broth

• 1 cup of cream

• Salt and pepper to taste

• Olive oil

• Fresh parsley, for garnish

DIRECTIONS

1. In a large pot, heat a splash of olive oil over medium heat. Season the pork chunks with salt and pepper, and add them to the pot. Cook until they are browned on all sides. Remove the pork from the pot and set aside.

2. In the same pot, add the chopped onion and garlic. Sauté until fragrant and slightly golden.

3. Next, add the diced pumpkin and the cooked pork back to the pot. Stir well.

4. Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for about 1 hour, or until the pork is tender and the pumpkin is soft.

5. Use an immersion blender to puree the soup until it's smooth. If you don't have an immersion blender, you can blend the soup in batches using a regular blender.

6. Stir in the cream and heat the soup for a few more minutes. Season with additional salt and pepper if needed.

7. Serve your Pork Butt and Pumpkin Soup hot, garnished with fresh parsley.

8. Enjoy this comforting and delicious soup on a chilly winter day. The tender pork and sweet pumpkin create a delightful combination that's sure to bring warmth and happiness to your table.

Note: This soup can be stored in the refrigerator for up to 3 days or in the freezer for up to a month. Just reheat before serving.

Stay warm, keep experimenting with pork, and never stop exploring the endless possibilities of cooking. Happy cooking!