Pumpkin Soup – Classic and Easy

why make this recipe

Pumpkin soup is a comforting and simple dish that warms you right up. It is perfect for chilly days, making it a great choice in the fall and winter months. This classic recipe is not only delicious but also easy to make, allowing anyone to enjoy the rich flavor of pumpkin without a lot of fuss. Plus, you can customize it with different toppings or ingredients, making it a versatile option for any meal.

how to make Pumpkin Soup

Ingredients:

1. 1.2 kg / 2.4 lb pumpkin (any type) (OR butternut squash, unpeeled weight (Note 1))
2. 1 onion, sliced (white, brown, yellow)
3. 2 garlic cloves, peeled whole
4. 3 cups vegetable or chicken broth/stock, low sodium
5. 1 cup water
6. Salt and pepper
7. 1/2 – 3/4 cup cream, half and half or milk (Note 2)

Directions:

1. Cut the pumpkin into 3cm / 2.25" slices. Remove the skin and scrape out the seeds. Then cut the pumpkin into 4cm / 1.5" chunks.
2. Place the pumpkin, onion, garlic, broth, and water in a pot. The liquid won’t completely cover all the pumpkin.
3. Bring to a boil over high heat. Then reduce the heat and let it simmer rapidly until the pumpkin is tender, which takes about 10 minutes. You can check if it’s tender with a butter knife.
4. Remove the pot from heat and use a stick blender to blend everything until smooth (you can also use a regular blender, but do it in batches).
5. Season the soup with salt and pepper to taste, and stir in the cream. Never boil the soup after adding the cream, as it can split.
6. Ladle the soup into bowls, drizzle a little cream on top, and sprinkle with pepper and parsley if you like. Serve it with crusty bread!

how to serve Pumpkin Soup

Serve the pumpkin soup warm in bowls. You can add a swirl of cream or a sprinkle of parsley on top for a nice presentation. Pair it with crusty bread for a complete meal that you and your guests will enjoy.

how to store Pumpkin Soup

To store leftover pumpkin soup, let it cool completely. Then, transfer it to an airtight container and place it in the refrigerator. It will stay fresh for about 3 to 5 days. If you want to store it for longer, you can freeze it for up to 3 months. Just make sure to thaw it in the fridge before reheating.

tips to make Pumpkin Soup

• Choose a ripe pumpkin or butternut squash for the best flavor.
• For a thicker soup, reduce the amount of broth or add more pumpkin.
• You can add spices like nutmeg or cinnamon for extra warmth and flavor.
• If you want a bit of heat, consider adding a pinch of cayenne pepper or a small diced chili.

variation

Feel free to customize your pumpkin soup! Add vegetables like carrots or sweet potatoes for added sweetness. You can also add herbs such as thyme or sage for a different twist. For a creamier texture, replace some of the cream with coconut milk.

FAQs

1. Can I use canned pumpkin instead of fresh pumpkin?
Yes, you can use canned pumpkin puree. Use 2 cups of pumpkin puree in place of the fresh pumpkin to make the soup.

2. Is pumpkin soup vegan?
Yes, you can make it vegan by using vegetable broth and replacing the cream with coconut milk or a plant-based cream.

3. Can I make pumpkin soup ahead of time?
Absolutely! Pumpkin soup can be made a day in advance. Just reheat it on the stove over low heat before serving.