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Pumpkin Soup Recipe

Pumpkin Soup Recipe
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★★★★★

5 from 14 reviews

This creamy pumpkin soup recipe offers a comforting and velvety bowl of warmth made from fresh pumpkin, onions, and garlic, blended smoothly with a touch of cream. Perfect for chilly days, it’s easy to make and can be garnished with parsley and cracked black pepper for extra flavor.

Ingredients

Scale

Main Ingredients

  • 1.2 kg (2.4 lbs) pumpkin or butternut squash (unpeeled weight)
  • 1 onion, sliced
  • 2 garlic cloves, peeled whole
  • 3 cups low-sodium vegetable or chicken broth
  • 1 cup water
  • Salt and pepper, to taste
  • ½–¾ cup cream, half-and-half, or milk

Optional Garnishes

  • Chopped parsley
  • Cracked black pepper
  • Extra cream for garnish

Instructions

  1. Prepare the pumpkin: Cut the pumpkin into 3 cm slices, peel off the skin, remove the seeds, and chop the flesh into 4 cm chunks to ensure even cooking.
  2. Simmer the ingredients: In a large pot, combine the chopped pumpkin, sliced onion, whole garlic cloves, vegetable or chicken broth, and water. Bring the mixture to a boil, then reduce heat and simmer for about 10 minutes until the pumpkin is tender.
  3. Puree the soup: Remove the pot from heat and use a stick blender to puree the soup until smooth. Alternatively, you can puree in batches using a regular blender. Be careful with hot liquids when blending.
  4. Add the cream: Return the pureed soup to low heat, stir in the cream, half-and-half, or milk gently, and season with salt and pepper. Avoid boiling the soup after adding the cream to maintain its smooth texture.
  5. Serve and garnish: Ladle the soup into warm bowls and garnish with chopped parsley, cracked black pepper, and an optional drizzle of extra cream for a beautiful presentation and enhanced flavor.

Notes

  • Use low-sodium broth to better control the saltiness.
  • Butternut squash can be used as a substitute for pumpkin if preferred.
  • For a dairy-free version, substitute cream with coconut milk or a plant-based cream alternative.
  • Do not boil the soup after adding cream to prevent curdling.
  • The soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

Nutrition

Keywords: pumpkin soup, creamy pumpkin soup, autumn soup recipe, easy pumpkin soup, butternut squash soup

Find it online: https://recipeswithmia.com/pumpkin-soup-recipe/