Description
A warm and creamy pumpkin soup, perfect for autumn, with customizable flavor variations.
Ingredients
Scale
- 1 medium Pumpkin (fresh pumpkin or butternut squash recommended)
- 1 medium Onion
- 2 cloves Garlic
- 4 cups Vegetable or Chicken Broth (low sodium)
- 1 cup Water
- 1 cup Cream (or Half and Half or Milk)
- Salt to taste
- Pepper to taste
Instructions
- Prepare the pumpkin: Peel the pumpkin, remove seeds, and cut into large chunks.
- Combine ingredients: In a large pot, combine pumpkin chunks, sliced onion, whole garlic cloves, broth, and enough water to barely cover the ingredients. Bring to a boil.
- Simmer the soup: Reduce heat and simmer for about 10 minutes, or until pumpkin is very tender.
- Blend until smooth: Use a stick blender to puree the mixture in the pot until smooth and creamy.
- Season and add cream: Stir in salt and pepper to taste. Gently stir in cream or milk. Do not boil after adding cream.
- Serve and garnish: Ladle soup into bowls. Garnish with a drizzle of cream and a sprinkle of pepper, or toasted pumpkin seeds if desired. Serve with crusty bread.
Notes
- Use fresh pumpkin or butternut squash for the best flavor. Avoid carving pumpkins.
- Ensure pumpkin is very tender before blending for a smooth texture.
- Let the soup cool slightly before blending to prevent hot splashes.
- Adjust seasoning after blending for best results.
- Explore variations like curry or ginger for added flavor.
- Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
- Pumpkin soup can be frozen for up to 3 months in freezer-safe containers.
- Reheat gently on the stove or in the microwave, stirring occasionally. Avoid boiling if cream has been added.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Simmering and Blending
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 189 kcal
- Sugar: 7 g
- Sodium: 480 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 4 g
- Cholesterol: 20 mg