Description
Pumpkin Soup is a creamy, comforting classic that’s quick and easy to make with just a few pantry staples. A perfect dish for fall and chilly nights, ready in just 30 minutes.
Ingredients
1.2 kg (2.4 lb) of pumpkin (any variety) or butternut squash, measured with skin on
1 onion (white, brown, or yellow), sliced
2 garlic cloves, peeled
3 cups low-sodium vegetable or chicken broth
1 cup water
Salt and pepper, to taste
½–¾ cup cream, half-and-half, or milk
Instructions
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Cut the pumpkin into ~3 cm (2.25″) slices. Remove the skin and scrape out the seeds. Then chop into ~4 cm (1.5″) chunks.
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Place the pumpkin chunks, sliced onion, whole garlic cloves, the broth and water in a large pot. The liquid won’t quite cover all of the pumpkin, but that’s fine.
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Bring the mixture to a boil (uncovered). Once boiling, reduce the heat and let it simmer rapidly until the pumpkin is tender — you can test it with a butter knife (about 10 minutes).
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Remove the pot from heat. Use a stick (immersion) blender to blend until smooth. Note: If using a conventional blender, allow the soup to cool slightly before blending to avoid hot‑liquid explosion.
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Return the smooth soup to low heat, season with salt and pepper to taste, then stir through the cream (or milk). After adding cream, do not let the soup boil — it may split.
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Ladle the soup into bowls. Optional: drizzle a little extra cream on top, sprinkle with fresh parsley and cracked pepper. Serve with crusty bread.
Notes
You can use canned pumpkin puree (2 cans) in place of fresh.
Use milk or non-dairy alternatives for a lighter version.
For deeper flavor, roast the pumpkin chunks before boiling.
Always let hot soup cool slightly before blending if using a standard blender.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
Nutrition
- Serving Size: 1 bowl (about 561g)
- Calories: 189 kcal
- Carbohydrates: 22 g
- Protein: 3 g