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Pumpkin Soup - Classic and Easy Recipe

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4 from 6 reviews

This Classic and Easy Pumpkin Soup is a comforting, creamy dish perfect for cooler days. Made with simple ingredients like fresh pumpkin, onion, garlic, broth, and cream, this recipe delivers rich flavor and a smooth texture in under 30 minutes. It's a versatile soup that can be made with any type of pumpkin or butternut squash, offering a warming meal that’s perfect for autumn or whenever you want a cozy, homemade soup.

Ingredients

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
  • 1/2 - 3/4 cup cream, half and half, or milk

Instructions

  1. Prepare the Pumpkin: Cut the pumpkin into 3 cm (approximately 2.25 inch) thick slices. Remove the skin and scrape out the seeds carefully. Then, chop the pumpkin flesh into 4 cm (1.5 inch) chunks for even cooking.
  2. Cook the Ingredients: Place the chopped pumpkin, sliced onion, whole garlic cloves, broth, and water into a pot. Ensure the liquid nearly covers the pumpkin. Bring everything 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.
  3. Blend the Soup: Remove the pot from heat. Using a stick blender, carefully blend the mixture until it becomes smooth and creamy. This creates the soup’s silky texture.
  4. Season and Add Cream: Season the blended soup with salt and pepper to taste. Stir in the cream, half and half, or milk gently, making sure not to boil the soup after this step to prevent the cream from splitting.
  5. Serve: Ladle the soup into bowls. Optionally, drizzle additional cream over the top and sprinkle with freshly ground pepper and parsley for garnish. Serve warm with crusty bread for a complete meal.

Notes

  • Note 1: Any pumpkin variety works, and butternut squash is a great alternative. Weigh the squash unpeeled to match the quantity.
  • Note 2: Adjust cream quantity based on desired richness; half and half or milk can be used for a lighter option.
  • Note 3: A stick blender is recommended for ease, but a regular blender can be used carefully in batches.
  • Do not boil the soup after adding cream to avoid splitting.
  • Serve with crusty bread for a satisfying meal.

Find it online: https://simpleplatter.com/pumpkin-soup-classic-and-easy-recipe/