Description
This classic and easy pumpkin soup recipe is a comforting blend of tender pumpkin, aromatic onion and garlic, simmered in flavorful broth and finished with a touch of cream for richness. Perfect for a cozy meal, this smooth and velvety soup can be made with fresh pumpkin or butternut squash and is easily adaptable to various dietary preferences.
Ingredients
Scale
Main Ingredients
- 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
- 3 cups vegetable or chicken broth/stock, low sodium
- 1 cup water
- Salt and pepper, to taste
Finishes
- 1/2 – 3/4 cup cream, half and half or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm / 2.25″ slices. Remove the skin and scrape out the seeds. Then cut the pumpkin into 4cm / 1.5″ chunks.
- Simmer the Ingredients: Place the pumpkin pieces, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid should almost cover the pumpkin. Bring 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 heat and use a stick blender to puree the soup until smooth. If using a regular blender, let the soup cool slightly before blending to avoid splattering.
- Season and Finish: Season the soup with salt and pepper to taste. Stir in the cream carefully and avoid boiling the soup after adding cream to prevent it from splitting.
- Serve: Ladle the soup into bowls, drizzle a bit more cream over the top, and sprinkle with pepper and parsley if desired. Serve alongside crusty bread.
Notes
- Use approximately 2.4 lb / 1.2 kg pumpkin before peeling and removing seeds. Butternut squash (known as butternut pumpkin in Australia) can be used as an alternative.
- If using canned pumpkin puree, substitute with 2 cans and follow the recipe as is.
- Cream adds richness but soup is delicious made with milk or just butter stirred in for a lighter finish.
- When pureeing in a blender, ensure the soup is slightly cooled to prevent hot splashes or explosions.
- Flavor variations can be explored by adding spices or aromatics as per personal preference.
Nutrition
- Serving Size: 561g
- Calories: 189
- Sugar: 9g
- Sodium: 723mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
