Pumpkin soup is a warm and comforting dish that offers a delightful blend of flavors. Made with fresh pumpkin and simple ingredients, this classic recipe is not only easy to prepare but also perfect for chilly days. The creamy texture and mild sweetness of the pumpkin make it a favorite for many.
Why Make This Recipe
This pumpkin soup is a great choice because it is nutritious, delicious, and versatile. It showcases the natural sweetness of pumpkin, while being easy enough for a beginner to tackle. Plus, it can be enjoyed as a starter or a main dish. With just a handful of ingredients, you can create a comforting meal that warms the heart and soul.
How to Make Pumpkin Soup
Ingredients:
- 1.2 kg / 2.4 lb pumpkin (any type) (OR butternut squash, unpeeled weight)
- 1 onion, sliced (white, brown, yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock (low sodium)
- 1 cup water
- Salt and pepper
- 1/2 – 3/4 cup cream (half and half or milk)
Directions:
- Cut the pumpkin into 3cm / 2.25″ slices. Remove the skin and scoop out the seeds. Then, cut the pumpkin into 4cm / 1.5″ chunks.
- In a pot, add the pumpkin, onion, garlic, broth, and water. The liquid may not fully cover the pumpkin.
- Bring the mixture to a boil without a lid, then reduce the heat. Let it simmer rapidly until the pumpkin is tender, which takes about 10 minutes.
- Remove from heat. Using a stick blender, blend the soup until smooth. If you use a regular blender, be careful with the hot mixture.
- Season the soup with salt and pepper. Stir in the cream, but be sure not to let it boil after adding the cream to prevent splitting.
- Ladle the soup into bowls, add a drizzle of cream, and sprinkle with pepper and parsley if desired. Serve it with crusty bread!
How to Serve Pumpkin Soup
Pumpkin soup can be served in cozy bowls with a dollop of cream on top. For extra flavor, sprinkle some fresh herbs like parsley or chives. Pair it with crusty bread or warm rolls for dipping, making it a delightful meal.
How to Store Pumpkin Soup
If you have leftovers, let the soup cool completely before storing it in an airtight container. It will keep well in the refrigerator for about 3-5 days. For longer storage, you can freeze pumpkin soup for up to 3 months. Just be sure to leave some space in the container, as soup expands when frozen.
Tips to Make Pumpkin Soup
- For a smoother texture, use a high-powered blender for blending the soup.
- Don’t skip seasoning. Taste the soup before serving and adjust the salt and pepper as needed.
- Add some spices like nutmeg or cinnamon to enhance the flavor, if desired.
Variation
If you want to add a twist, consider adding other vegetables like carrots or potatoes to the soup. You can also spice it up with a pinch of cayenne pepper for a little heat.
FAQs
Can I use canned pumpkin instead of fresh?
Yes, using canned pumpkin is a convenient option. Just skip the cooking step for the pumpkin in the recipe and mix the canned pumpkin with the other ingredients.Can I make pumpkin soup dairy-free?
Absolutely! You can replace the cream with coconut milk or any plant-based milk to make it dairy-free.How can I make my soup thicker?
To thicken the soup, you can add less broth or cook it down longer until it reaches your desired consistency. You can also blend in a few more pumpkin chunks.
Enjoy making and savoring this classic pumpkin soup recipe!
Pumpkin Soup
Ingredients
Main Ingredients
- 1.2 kg 1.2 kg pumpkin (any type) (or butternut squash, unpeeled weight)
- 1 1 onion, sliced (white, brown, yellow)
- 2 2 garlic cloves, peeled whole
- 3 cups 3 cups vegetable or chicken broth/stock (low sodium)
- 1 cup 1 cup water
- Salt and pepper to taste
- ½ – ¾ cup 1/2 – 3/4 cup cream (half and half or milk)
Instructions
Preparation
- Cut the pumpkin into 3cm slices. Remove the skin and scoop out the seeds. Then, cut the pumpkin into 4cm chunks.
Cooking
- In a pot, add the pumpkin, onion, garlic, broth, and water. The liquid may not fully cover the pumpkin.
- Bring the mixture to a boil without a lid, then reduce the heat. Let it simmer rapidly until the pumpkin is tender, about 10 minutes.
- Remove from heat. Using a stick blender, blend the soup until smooth. If using a regular blender, be careful with the hot mixture.
- Season the soup with salt and pepper. Stir in the cream, but do not allow it to boil after adding the cream to prevent splitting.
- Ladle the soup into bowls, add a drizzle of cream, and sprinkle with pepper and parsley if desired. Serve with crusty bread.
