Description
This classic and easy Pumpkin Soup recipe offers a creamy, comforting bowl perfect for any season. Utilizing fresh pumpkin or butternut squash, combined with aromatic onion and garlic, simmered in flavorful broth, then blended to smooth perfection. Finished with cream for richness and served with crusty bread, it’s a warming dish ideal for lunch or light dinner.
Ingredients
Scale
Main Ingredients
- 1.2 kg (2.4 lb) pumpkin (any type) or butternut squash, peeled and chopped
- 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
- 1/2 to 3/4 cup cream, half and half, or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into approximately 3cm (1.2 inch) thick slices. Remove the skin carefully and scrape out the seeds. Then chop into roughly 4cm (1.5 inch) chunks for even cooking.
- Simmer the vegetables: Place the chopped pumpkin, sliced onion, whole garlic cloves, broth, and water into a large pot. The liquid should nearly cover the ingredients. Bring to a boil uncovered, then reduce the heat to maintain a rapid simmer, cooking until the pumpkin is tender when pierced with a butter knife—about 10 minutes.
- Blend the soup: Remove the pot from heat. Using a stick (immersion) blender, carefully puree the soup directly in the pot until smooth and creamy. If using a regular blender, allow the soup to cool slightly before blending in batches.
- Season and enrich: Season to taste with salt and pepper. Stir in cream, half and half, or milk gently. Do not boil the soup after adding cream to avoid curdling.
- Serve: Ladle the soup into bowls and optionally drizzle with a little extra cream. Garnish with freshly ground pepper and chopped parsley if desired. Serve alongside crusty bread for a comforting meal.
Notes
- Note 1: Any type of pumpkin or butternut squash works, but peeling the squash is necessary to avoid tough skin in the soup.
- Note 2: Use half and half or milk as a lighter alternative to heavy cream for less fat content.
- Note 3: A stick blender is preferred for ease, but a regular blender can be used carefully in batches.
- Never boil the soup after adding cream to prevent it from splitting.
- Serve with crusty bread to complete the meal.
