Description
This classic and easy Pumpkin Soup recipe offers a creamy, comforting bowl of smooth pumpkin goodness, perfect for a quick weeknight meal or starter. Made with simple ingredients like fresh pumpkin, onion, garlic, broth, and a splash of cream, it’s a velvety delight that’s both satisfying and flavorful.
Ingredients
Vegetables
- 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash, unpeeled weight
- 1 onion, sliced (white, brown, or yellow)
- 2 garlic cloves, peeled whole
Liquids & Dairy
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- 1/2 – 3/4 cup cream, half and half, or milk
Seasoning
- Salt and pepper to taste
Instructions
- Prepare Pumpkin: Cut the pumpkin into approximately 3cm (2.25″) slices. Peel off the skin and scrape out the seeds thoroughly. Then cut the pumpkin into chunks about 4cm (1.5″) in size for even cooking.
- Simmer Ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, vegetable or chicken broth, and water into a large pot. The liquid will not completely cover all the pumpkin, which is fine. Bring the pot to a boil uncovered, then reduce to a rapid simmer. Cook until the pumpkin is tender and easily pierced with a butter knife, about 10 minutes.
- Blend Soup: Remove the pot from heat. Using a stick blender, blend the soup directly in the pot until completely smooth and creamy. This creates the velvety texture typical of pumpkin soup.
- Season and Add Cream: Season the blended soup with salt and pepper to your preference. Stir in the cream, half and half, or milk carefully. Do not boil the soup after adding cream to prevent it from splitting.
- Serve: Ladle the soup into bowls, drizzle a little extra cream on top if desired, and sprinkle with freshly ground pepper and parsley for garnish. Enjoy with crusty bread alongside for a complete meal.
Notes
- Use butternut squash as an alternative to pumpkin for a slightly sweeter flavor.
- Use low sodium broth/stock to control the salt content in the soup.
- A stick blender works best for blending the soup smoothly; a regular blender can also be used in batches, but handle hot liquid carefully.
- Always avoid boiling after adding cream to maintain a smooth and stable texture.
- Serving with crusty bread complements the soup perfectly.