Description
This classic and easy pumpkin soup recipe is a comforting and creamy dish perfect for any season. Made with fresh pumpkin or butternut squash, onion, garlic, and broth, then blended to a smooth consistency and finished with cream for richness. It’s a simple, wholesome soup ideal for a cozy meal served with crusty bread.
Ingredients
Scale
Main Ingredients
- 1.2 kg / 2.4 lb 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
Finishes
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm (2.25″) slices. Peel off the skin and scrape out the seeds. Then cut the pumpkin flesh into 4cm (1.5″) chunks, making sure pieces are uniform for even cooking.
- Cook the Vegetables: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a large pot. The liquid should almost cover the pumpkin pieces. Bring the mixture to a boil uncovered, then reduce heat to a rapid simmer. Cook 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 blender, blend the soup directly in the pot until completely smooth. If using a blender instead, allow the soup to cool slightly to avoid spills or accidents. Blend in batches if necessary.
- Season and Finish: Taste and season the soup with salt and pepper. Stir in the cream, half and half or milk gently—do not boil after adding cream to avoid splitting. Optionally, you can stir in a bit of butter for added richness.
- Serve: Ladle the pumpkin soup into bowls. Drizzle a little extra cream on top and garnish with fresh parsley and freshly ground pepper if desired. Serve warm with crusty bread for a complete meal.
Notes
- 1. Pumpkin: Use approximately 1.2 kg (2.4 lb) of fresh pumpkin before peeling and seed removal. Butternut squash works well too and is called Butternut Pumpkin in Australia. Alternatively, 2 cans of pumpkin puree can be used instead of fresh pumpkin.
- 2. Cream: Adds richness and a smooth mouthfeel, but soup tastes delicious even without it. Milk or butter can be used as lighter finishes.
- 3. Blending: If using a blender, cool the soup slightly first to prevent the hot liquid from splattering or blowing the lid off.
- 4. Flavor variations: Various spices and herbs can be added to customize the soup, including cinnamon, nutmeg, ginger, or chili—quantities can be found in the full post.
- 5. Nutrition info is based on 4 servings and includes cream.
Nutrition
- Serving Size: 561g
- Calories: 189
- Sugar: 9g
- Sodium: 723mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
