Description
This classic and easy pumpkin soup recipe features tender pumpkin chunks simmered with onion and garlic, blended to a smooth, creamy consistency, and finished with cream for a rich, comforting flavor. Perfect for autumn or anytime you want a warm, nutritious meal 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
- 3/4 cup cream, half and half, or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3cm (2.25 inch) slices, remove the skin and scrape out the seeds. Then cut the pumpkin into 4cm (1.5 inch) chunks.
- Combine ingredients in pot: Place pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a pot. The liquid will not completely cover the pumpkin.
- Cook the soup: Bring the mixture to a boil uncovered, then reduce the heat and simmer rapidly until the pumpkin is tender when pierced with a butter knife, about 10 minutes.
- Blend the soup: Remove the pot from the heat and use a stick blender to puree until smooth. If using a traditional blender, cool the soup slightly before blending to avoid splattering.
- Finish the soup: Season with salt and pepper to taste. Stir in the cream gently, taking care not to boil the soup afterward to prevent cream splitting.
- Serve: Ladle the soup into bowls, drizzle with a bit more cream, sprinkle with pepper and parsley if desired, and serve alongside crusty bread.
Notes
- Use about 1.2 kg (2.4 lb) pumpkin before peeling and seeding. Butternut squash is an excellent alternative.
- If using canned pumpkin puree, substitute 2 cans for fresh pumpkin and follow the recipe as is.
- Cream adds richness, but milk or a bit of butter stirred in can be used for a lighter finish.
- When pureeing, be careful with hot soup and blender lids as hot liquids can cause explosions; using a stick blender is safer.
- Flavor variations can be added as desired – spices like nutmeg, cinnamon, or ginger complement pumpkin well.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
