Description
This classic and easy pumpkin soup recipe is smooth, comforting, and perfect for any season. Made with fresh pumpkin or butternut squash, aromatics, and a splash of cream for richness, this soup is quick to prepare and delicious served with crusty bread.
Ingredients
Scale
Main Ingredients
- 1.2 kg pumpkin (any type) or butternut squash, unpeeled weight
- 1 onion, sliced (white, brown, or yellow)
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and pepper to taste
Finishes
- 1/2 – 3/4 cup cream, half and half or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3 cm (1.5 inch) slices, peel off the skin, and scrape out the seeds. Then cut the pumpkin into 4 cm (1.5 inch) chunks for even cooking.
- Cook the ingredients: Place the pumpkin pieces, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid will not fully cover the pumpkin. Bring the mixture to a boil uncovered, then reduce heat and simmer rapidly for about 10 minutes until the pumpkin is tender when pierced with a butter knife.
- Blend the soup: Remove the pot from the heat and use a stick blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly first to avoid hot soup splattering.
- Season and finish: Season the blended soup with salt and pepper to taste. Stir in the cream or milk gently; do not boil the soup after adding cream to prevent splitting.
- Serve: Ladle the soup into bowls, optionally drizzle with a little extra cream, and sprinkle with black pepper and parsley if desired. Serve hot with crusty bread on the side.
Notes
- Use approximately 2.4 lb (1.2 kg) pumpkin before peeling and removing seeds. Butternut squash works great as a substitute.
- If using canned pumpkin puree, substitute two cans for the fresh pumpkin and follow the recipe as is.
- Cream adds richness but the soup is still delicious made with just milk or a bit of butter stirred in for finish.
- When blending hot soup in a blender, let it cool slightly first to avoid lid blow-off and splatters.
- For flavor variations, consider adding spices like nutmeg, ginger, or curry powder per the original recipe suggestions.
- Nutrition values are based on 4 servings with cream added.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
