Description
A classic and easy pumpkin soup recipe that brings out the natural sweetness of pumpkin, blended smooth with aromatic onions, garlic, and enriched with cream for a comforting and creamy texture. Perfect for a cozy meal 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
Finishing Ingredients
- 1/2 – 3/4 cup cream, half and half or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3cm (2.25 inch) slices. Remove the skin and scrape out the seeds. Then cut into 4cm (1.5 inch) chunks.
- Cook the vegetables: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid should almost cover the pumpkin. Bring to a boil over high heat uncovered, then reduce heat and simmer rapidly until the pumpkin is tender, about 10 minutes. Check tenderness with a butter knife.
- Blend the soup: Remove the pot from heat. Use a stick blender to puree the soup until smooth. If using a blender, allow the soup to cool slightly before blending to avoid splattering.
- Season and finish: Season the soup with salt and pepper to taste. Stir in cream, half and half, or milk gently. Do not boil the soup after adding cream to prevent curdling.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream if desired, and sprinkle with black pepper and fresh parsley. Serve alongside crusty bread.
Notes
- Use approximately 1.2 kg (2.4 lb) of pumpkin or butternut squash before peeling and seeding. Butternut pumpkin works well as a substitute.
- Canned pumpkin puree can be used instead of fresh pumpkin; use two cans and follow the recipe as normal.
- Cream adds richness and a smooth mouthfeel, but milk or a bit of butter can be used for a lighter finish.
- If using a blender, always cool the soup slightly before blending to prevent the lid from blowing off due to hot steam.
- Try adding flavour variations such as nutmeg, ginger, or curry spices for an interesting twist (see recipe post for ideas).
- Nutrition values provided assume 4 servings and inclusion of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
