Introduction
Pumpkin soup is a warm, comforting dish perfect for chilly days. Its creamy texture and rich flavor make it a favorite in many households. This recipe is simple to follow and highlights the natural sweetness of the pumpkin or butternut squash. Whether you’re looking for a wholesome starter or a satisfying meal, this soup is a great choice.
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 (750 ml) vegetable or chicken broth/stock (low sodium)
1 cup (250 ml) water
Salt and pepper, to taste
1/2 to 3/4 cup (125 to 185 ml) cream, half and half, or milk
Prep Time
15 minutes
Cook Time
20 minutes
Total Time
35 minutes
Yield
Serves 4-6
Directions
1. Cut the pumpkin into 3 cm (1.2 inch) slices. Remove the skin and scrape out the seeds. Cut the flesh into 4 cm (1.6 inch) chunks.
2. In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. The liquid may not fully cover the pumpkin pieces.
3. Bring the mixture to a boil, uncovered. Reduce the heat and let it simmer rapidly until the pumpkin is tender, about 10 minutes.
4. Remove the pot from heat. Using a stick blender, blend the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches.
5. Season the soup with salt and pepper to taste. Stir in the cream, half and half, or milk. Avoid boiling the soup after adding the cream to prevent splitting.
6. Ladle the soup into bowls. Optionally, drizzle a bit of cream on top, sprinkle with pepper and parsley, and serve with crusty bread.
Detailed Directions and Instructions
Step 1: Prepare the Pumpkin
Cut the pumpkin into 3 cm (1.2 inch) slices. Remove the skin and scrape out the seeds. Cut the flesh into 4 cm (1.6 inch) chunks.
Step 2: Combine Ingredients in Pot
In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. The liquid may not fully cover the pumpkin pieces.
Step 3: Cook the Mixture
Bring the mixture to a boil, uncovered. Reduce the heat and let it simmer rapidly until the pumpkin is tender, about 10 minutes.
Step 4: Blend the Soup
Remove the pot from heat. Using a stick blender, blend the soup until smooth. If using a standard blender, allow the soup to cool slightly before blending in batches.
Step 5: Season and Add Cream
Season the soup with salt and pepper to taste. Stir in the cream, half and half, or milk. Avoid boiling the soup after adding the cream to prevent splitting.
Step 6: Serve the Soup
Ladle the soup into bowls. Optionally, drizzle a bit of cream on top, sprinkle with pepper and parsley, and serve with crusty bread.
Notes
Note 1: Choosing a Pumpkin
You can use any type of pumpkin or butternut squash for this recipe.
Note 2: Broth Choice
Opt for low sodium vegetable or chicken broth to control the saltiness of the soup.
Note 3: Cream Options
Feel free to use cream, half and half, or milk, depending on your preference.
Note 4: Serving Suggestions
This soup pairs well with crusty bread or croutons for added texture.
Cook techniques
Cutting Pumpkin
Ensure you use a sharp knife and a stable cutting board when cutting pumpkin. Slice it into manageable pieces for easier peeling and chunking.
Simmering
Keep the pot uncovered while bringing the mixture to a boil. This allows some moisture to evaporate and intensifies the flavor. Once boiling, reduce to a rapid simmer until the pumpkin is tender.
Blending
Using a stick blender allows for easy blending directly in the pot. If using a standard blender, let the soup cool for a few minutes before blending to prevent splattering. Blend until smooth to achieve a creamy texture.
Seasoning
Taste and adjust the seasoning at the end of cooking. Start with a small amount of salt and pepper, adding more as needed to enhance the flavors.
Incorporating Cream
When adding cream, half and half, or milk, stir gently and avoid boiling the soup again. This helps to maintain a smooth texture and prevents the dairy from curdling.
FAQ
Can I use other types of squash?
Yes, you can substitute butternut squash with other squashes such as acorn or sugar pumpkin.
How can I store leftover soup?
Allow the soup to cool and transfer it to an airtight container. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
Can I make this soup vegan?
Yes, you can use coconut milk or a plant-based cream alternative instead of dairy to make it vegan.
How do I thicken the soup?
If you prefer a thicker soup, you can add a bit more pumpkin or use a small amount of cornstarch dissolved in water before blending.
What can I serve with this soup?
This soup pairs well with crusty bread, croutons, or a side salad for a complete meal.
Conclusion
This creamy pumpkin soup is a comforting and delicious dish that makes the most of seasonal ingredients. The combination of tender pumpkin, aromatic onion, and garlic, blended to a smooth consistency, results in a rich flavor profile that is enhanced by the addition of cream. Perfect for chilly days, it pairs beautifully with crusty bread for a satisfying meal.
More recipes suggestions and combination
Pumpkin Curry Soup
Add curry powder and coconut milk to give your pumpkin soup a spicy, tropical twist.
Pumpkin and Apple Soup
Incorporate diced apples for a hint of sweetness that complements the pumpkin’s flavor.
Roasted Pumpkin Soup
Roast the pumpkin chunks before adding them to the pot for an enhanced, caramelized flavor.
Pumpkin and Carrot Soup
Mix in chopped carrots for added sweetness and a boost of nutrition.
Spiced Pumpkin Soup
Add spices like nutmeg and cinnamon for a warm, fragrant touch that elevates the overall taste.
Pumpkin with Sausage
Cook some sausage in the pot before adding the pumpkin for a hearty, meaty version of the soup.
Herbed Pumpkin Soup
Infuse the soup with fresh herbs like thyme or rosemary during cooking for an aromatic flavor.
Pumpkin and Lentil Soup
Add cooked lentils for protein and texture, making the soup even more filling.
