Description
This classic and easy pumpkin soup recipe uses fresh pumpkin or butternut squash simmered with onion, garlic, and broth, then blended into a smooth, creamy soup finished with cream for a rich, comforting dish perfect for any season.
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, low sodium
- 1 cup water
- Salt and pepper to taste
Finishing
- 1/2 to 3/4 cup cream, half and half, or milk
Instructions
- Prepare Pumpkin: Cut the pumpkin into 3cm (2.25") slices, then remove the skin and scrape out the seeds carefully. Cut the peeled pumpkin into 4cm (1.5") chunks for even cooking.
- Simmer Ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid will not completely cover the pumpkin. Bring to a boil uncovered, then reduce heat and let it simmer rapidly until the pumpkin is tender, approximately 10 minutes. Test tenderness by piercing with a butter knife.
- Blend Soup: Remove the pot from heat and use a stick blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly to avoid splattering.
- Season and Finish: Season the blended soup to taste with salt and pepper. Stir through the cream, half and half, or milk to add richness. Do not boil the soup after adding cream to prevent splitting.
- Serve: Ladle the soup into bowls, drizzle with additional cream if desired, and sprinkle with freshly ground pepper and parsley as garnish. Serve warm with crusty bread.
Notes
- Use approximately 1.2 kg (2.4 lb) pumpkin before peeling and seeding; butternut squash is a great alternative.
- You can substitute canned pumpkin puree by using two cans in place of fresh pumpkin, following the same cooking method.
- Adding cream enriches the mouthfeel, but the soup is delicious with just milk or a bit of butter stirred through instead.
- When blending, hot soup can cause explosions in a blender; use a stick blender or cool soup first.
- For flavor variations, consider adding spices such as nutmeg, cinnamon, or ginger to taste.
- Assuming 4 servings, nutrition values include cream and low sodium broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 35 mg
