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
