Why You’ll Love This Recipe
This creamy and comforting Pumpkin Soup is the perfect dish to warm you up on cozy nights or for holiday gatherings. Made with simple, wholesome ingredients, this soup combines savory, slightly sweet flavors that will satisfy any palate. It’s quick and easy to prepare, ready in just 30 minutes, making it perfect for busy weeknights. Whether you’re a seasoned cook or just starting out, this beginner-friendly recipe guarantees a delicious and satisfying meal.
Ingredients
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1.2 kg (2.4 lb) pumpkin or butternut squash (fresh and firm)
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1 onion, sliced
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2 cloves garlic, peeled
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3 cups (low-sodium) vegetable or chicken broth
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1 cup water (adjust to desired consistency)
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½–¾ cup cream (or substitute with half-and-half, milk, or a knob of butter)
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Salt and pepper to taste
Serving Suggestions:
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Crusty Bread: Essential for dunking. Try adding cheese or garlic butter for extra flavor.
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Garnishes: Fresh parsley, a drizzle of cream, or cracked black pepper for presentation.
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Step 1: Prepare the Pumpkin
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Cut the pumpkin or butternut squash into slices about 3 cm (2.25 inches) thick. Using a sharp knife, remove the skin and scrape out the seeds. Cut into 4 cm (1.5 inches) wide chunks.
Step 2: Cook the Vegetables
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Place the pumpkin chunks, sliced onion, and garlic cloves into a large pot. Add the broth and water. Don’t worry if the liquid doesn’t completely cover the pumpkin; it will cook down.
Step 3: Simmer the Soup
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Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the soup simmer uncovered for about 10-15 minutes, or until the pumpkin is fork-tender.
Step 4: Blend Until Smooth
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Remove the pot from heat. Use an immersion blender to puree the soup directly in the pot until smooth and creamy. If using a countertop blender, work in batches and be careful with hot liquid.
Step 5: Season & Add Cream
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Stir in the cream (or your chosen substitute). Season the soup with salt and pepper to taste. Be sure to avoid boiling the soup after adding the cream to prevent curdling.
Step 6: Serve
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Ladle the soup into bowls and garnish with a drizzle of cream, a sprinkle of cracked black pepper, and chopped parsley if desired. Serve with warm, crusty bread on the side for the perfect comfort meal.
Servings and Timing
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Servings: 4
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Prep Time: 10 minutes
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Cook Time: 20 minutes
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Total Time: 30 minutes
Variations
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Use Canned Pumpkin: If you’re short on time, substitute canned pumpkin puree (2-3 cups) for fresh pumpkin. Skip the preparation step for fresh pumpkin and adjust the broth and water to achieve your desired soup consistency.
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Dairy-Free Option: Substitute the cream with coconut milk or a plant-based alternative like almond or oat milk for a dairy-free version. Add a drizzle of olive oil or a dollop of dairy-free yogurt for a creamy finish.
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Add Herbs or Spices: For extra flavor, try adding a pinch of nutmeg, cinnamon, or fresh thyme to the soup for an aromatic twist.
Storage/Reheating
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Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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Freezing: You can freeze the soup for up to 3 months. To reheat, thaw overnight in the fridge and reheat on the stovetop until warmed through.
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Reheating: Reheat in a saucepan over low heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, add more broth or water to achieve the desired consistency.
FAQs
Can I use canned pumpkin for this recipe?
Yes, canned pumpkin is a great time-saver. Use about 2-3 cups of canned pumpkin puree and skip the step of preparing fresh pumpkin. Adjust the liquid (broth and water) as needed to get the right soup consistency.
How can I make this soup dairy-free?
For a dairy-free version, substitute the cream with coconut milk or a plant-based milk like almond or oat milk. You can also finish the soup with olive oil or dairy-free yogurt for added creaminess.
Can I make this soup spicier?
Yes, you can add a pinch of cayenne pepper, fresh chopped chili, or a dash of hot sauce to increase the spice level.
How can I store leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage (up to 3 months).
Conclusion
This creamy and comforting Pumpkin Soup is perfect for any season, but especially great for fall and winter. With simple ingredients, it’s easy to make, and its warm, comforting flavors will make it a family favorite. Whether you’re enjoying it on a chilly night or serving it at a holiday gathering, this soup is sure to warm your heart and fill your belly!
Print
The Best Pumpkin Soup Recipe
- Total Time: 30 minutes
- Yield: 4 servings
Description
This creamy and comforting Pumpkin Soup is the perfect dish for chilly evenings or holiday gatherings. With its rich and smooth texture, it combines fresh pumpkin (or butternut squash), savory broth, and a touch of cream for a satisfying and flavorful experience. Ready in just 30 minutes, this easy recipe is sure to become a family favorite. Whether you’re enjoying it on a cozy night in or serving it at a gathering, this pumpkin soup will warm your heart and belly!
Ingredients
1.2 kg (2.4 lbs) pumpkin or butternut squash (fresh and firm)
1 onion, sliced
2 cloves garlic, peeled
3 cups low-sodium vegetable or chicken broth
1 cup water (adjust to desired consistency)
½–¾ cup cream (or substitute with half-and-half, milk, or butter)
Salt and pepper to taste
For Serving:
Crusty bread (optional)
Fresh parsley (for garnish)
Cracked black pepper (for garnish)
Instructions
- Prepare the Pumpkin: Cut the pumpkin or butternut squash into slices about 3 cm (2.25 inches) thick. Remove the skin and scrape out the seeds. Cut into 4 cm (1.5 inches) wide chunks.
- Cook the Vegetables: Place the pumpkin chunks, sliced onion, and garlic cloves into a large pot. Add the broth and water. The liquid should almost cover the pumpkin.
- Simmer the Soup: Bring to a boil over medium-high heat. Once boiling, reduce the heat and let the soup simmer uncovered for 10-15 minutes, or until the pumpkin is fork-tender.
- Blend the Soup: Remove from heat. Use an immersion blender to puree the soup until smooth and creamy. If using a regular blender, blend in batches, being cautious with hot liquid.
- Season & Add Cream: Stir in the cream (or your substitute). Season with salt and pepper to taste. Avoid boiling after adding the cream to prevent curdling.
- Serve: Ladle into bowls and garnish with cream, cracked black pepper, and fresh parsley. Serve with warm, crusty bread on the side.
Notes
- Use Canned Pumpkin: Substitute canned pumpkin puree (2-3 cups) for fresh pumpkin if you’re short on time. Adjust the broth and water to get the desired consistency.
- Dairy-Free Version: Use coconut milk or almond/oat milk in place of cream for a dairy-free version.
- Add Herbs/Spices: For added flavor, add a pinch of nutmeg, cinnamon, or fresh thyme to the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Cuisine: American
