Description
A classic and easy pumpkin soup recipe that is smooth, creamy, and comforting. Made with fresh pumpkin, onions, garlic, and broth, blended to a velvety texture, and finished with cream for richness. Perfect for a cozy lunch or dinner 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 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 Vegetables: Place pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid will not quite cover all the pumpkin. Bring to a boil uncovered, then reduce heat and let simmer rapidly for about 10 minutes or until the pumpkin is tender when pierced with a butter knife.
- Blend Soup: Remove the pot from heat. Use a stick blender to puree the mixture until smooth. If using a traditional blender, cool the soup slightly before blending to avoid splattering or explosions.
- Season and Finish: Season the smooth soup with salt and pepper to taste. Stir through the cream or milk carefully, making sure not to boil the soup after adding cream to prevent splitting.
- Serve: Ladle the soup into bowls. Drizzle a little extra cream on top and sprinkle with freshly ground pepper and parsley if desired. Serve warm with crusty bread for a complete meal.
Notes
- Use approximately 2.4 lb (1.2 kg) pumpkin before peeling and deseeding; butternut squash is a good substitute and known as butternut pumpkin in Australia.
- Canned pumpkin puree can be used instead of fresh pumpkin; use 2 cans and proceed as per recipe.
- Cream adds richness and a velvety mouthfeel, but milk or butter can be substituted for a lighter finish.
- When blending, ensure soup is slightly cooled if using a standard blender to avoid hot soup explosions.
- For flavor variations, consider adding spices such as nutmeg, cinnamon, or herbs like thyme and sage.
- Nutrition values are based on 4 servings with cream added.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
