Description
A classic and easy pumpkin soup recipe that is creamy, comforting, and perfect for warming up any day. Made with fresh pumpkin or butternut squash, simmered with onion and garlic, then blended smooth and finished with cream for a rich, velvety texture.
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
- 1/2 – 3/4 cup cream, half and half or milk
Instructions
- Prepare Vegetables: Cut the pumpkin into 3 cm thick slices, peel off the skin and scrape out the seeds. Then cut into 4 cm chunks.
- Cook Vegetables: In a pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, vegetable or chicken broth, and water. The liquid will not fully cover the pumpkin. Bring the mixture to a boil uncovered, then reduce the heat and let it simmer rapidly until the pumpkin is tender, about 10 minutes. Check tenderness with a butter knife.
- Blend Soup: Remove the pot from heat and, using a stick blender, blend the soup until smooth. If using a blender, let the soup cool slightly before blending to avoid splattering.
- Season and Finish: Season the blended soup with salt and pepper to taste. Stir in the cream gently without bringing the soup back to a boil to avoid curdling the cream.
- Serve: Ladle the soup into bowls, drizzle with additional cream if desired, sprinkle with pepper and parsley. Serve alongside crusty bread for a complete meal.
Notes
- Use approximately 1.2 kg (2.4 lb) pumpkin before peeling and seeding. Butternut squash is a great alternative and is called Butternut Pumpkin in Australia.
- If using canned pumpkin puree, substitute 2 cans in place of the fresh pumpkin and follow the recipe as usual.
- You can substitute cream with milk for a lighter version, or stir in a bit of butter for richness without cream.
- When blending with a blender instead of a stick blender, ensure the soup is slightly cooled to prevent the lid from blowing off during blending.
- Variations in flavor can be added with herbs and spices such as nutmeg, ginger, or curry powder as suggested in extended recipe notes.
- Nutrition values are based on 4 servings made with cream.
