Description
A classic and easy pumpkin soup recipe perfect for warming up on chilly days. Made with fresh pumpkin or butternut squash, simmered with onion and garlic, then blended to silky smooth perfection. Finished with cream for richness, this comforting soup pairs wonderfully 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 low sodium vegetable or chicken broth/stock
- 1 cup water
- Salt and pepper to taste
Finishing Ingredients
- 3/4 cup cream, half and half or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3 cm thick slices, remove the skin and scrape out the seeds. Then cut into 4 cm chunks to ensure even cooking.
- Combine ingredients in pot: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid won’t quite cover all the pumpkin pieces.
- Cook the soup: Bring the mixture to a boil uncovered, then reduce the heat and let it simmer rapidly until the pumpkin is tender when tested with a butter knife, about 10 minutes.
- Blend the soup: Remove the pot from heat. Use a stick blender to puree the soup until smooth. If using a regular blender, allow the soup to cool slightly to avoid splattering.
- Season and finish: Season the soup with salt and pepper to taste. Stir through the cream or milk gently without boiling the soup again to prevent splitting.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream if desired, sprinkle with pepper and parsley, and serve with crusty bread for a complete meal.
Notes
- Use approximately 1.2 kg of pumpkin before peeling and removing seeds; butternut squash works equally well.
- You can substitute fresh pumpkin with 2 cans of pumpkin puree and follow the recipe as written.
- Adding cream enhances richness, but milk or butter can be used for a lighter finish or different flavor.
- If using a regular blender to puree, cool the soup slightly to avoid hot liquid explosions.
- Flavour variations can be added such as spices or herbs to customize the soup.
- Nutrition values assume 4 servings with cream added.
Nutrition
- Serving Size: 1 bowl (approx. 250 ml)
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 40 mg
