Pumpkin Soup- Our family recipe for rich and creamy pumpkin soup is a favorite weekly soup! This soup will quickly become your new favorite! This simple recipe is a traditional favorite that is quick to make and full of flavor! This is THE pumpkin soup of your dreams, thick & creamy! You’ll make it again and over again. Everything begins with sugar pumpkins. These tiny fellas are ideal for roasting and making your own pumpkin puree. Yep! You can make it yourself, and it’s so simple; no store-bought puree required! This soup is a creamy fall soup with a lot of flavor, and using canned pumpkin makes it a pleasure to cook. This creamy soup is made with pumpkin, toasty spices, and is blended until smooth. Serve with fresh dinner bread to soak up any remaining liquid in the dish! Serve with hot buttered crusty bread for dipping!
Pumpkin Soup Recipe:
Thick and Creamy Pumpkin Soup is a weekly staple in our family, always served with a swirl of cream, and occasionally buttery and cheesy garlic bread. Yes, we definitely go there. Nothing like a large bowl of comfort, especially in the cold.
Because everything is tossed into a pot, cooked, mixed, and served, our pumpkin soup is very likely the simplest soup recipe on the globe.
Why You Will Love This Recipe?
This soup is going to be a hit with you guys. It’s
- Subtle sweetness
- Exceptionally spiced
- & wholesome
It’s also fully customizable! If you don’t have kale-sesame topping on hand, substitute garlic croutons or vegan parmesan. This soup is ideal for a light lunch or dinner, and it goes well with hummus and bread or a substantial salad.
You will need the following ingredients to prepare this delicious quick and easy pumpkin soup:
- Peeled and sliced into big pieces pumpkin (or purchase it pre-cut). See the recipe notes for canned pureed pumpkin option below for the finest pumpkin to use.
- Onion and garlic Are the secret components that provide extra savory flavor to the soup!!
- Stock/broth and water – don’t omit the broth for a better pumpkin soup!
- At the end, add milk, cream, or half-and-half. Here’s my take on cream. Does it make a difference? Yes, in the sense of adding richness to the soup. Is it absolutely necessary? Certainly not. It is NOT necessary to add cream to thicken the soup. The pumpkin provides all of the thickness. Instead, I prepare Pumpkin Soup with milk.
If you don’t have cream but still want your soup to be creamy, add a little of butter!
How To Make Pumpkin Soup?
- In a saucepan, combine the peeled pumpkin, onion, garlic, broth/stock, and water.
- Cook for 15 minutes, or until the pumpkin is very soft.
- Blitz smooth with a stick blender or in a blender; and
- Adjust the salt and pepper to taste, then add the milk OR cream of your choice.
The garlic and onion are the secret components. It makes all the difference in terms of savouriness!
For optimum pumpkin flavor, this pumpkin soup recipe includes instructions on how to roast fresh pumpkin. If you’re short on time, canned pumpkin purée works nicely as well.
REMOVE THE DAIRY: Instead of heavy cream, use coconut milk.
CHANGE IT TO VEGAN: Use maple syrup and coconut milk.
CHANGE IT UP: Kabocha squash works great in place of pumpkin, and I’m sure butternut squash would as well.
IF YOU WISH TO USE CANNED PUMPKIN:
Instead of roasting the pumpkin, use two to three cans of pumpkin purée (15 ounces each). Simply skip steps 1 and 2 and replace them with two cans of pumpkin purée in step 4. You’ll still want to mix the soup for the greatest texture; if you want a thicker soup, add additional pumpkin purée at that stage.
What Distinguishes This Pumpkin Soup Recipe?
The onion and garlic provided additional flavor. BONUS if you have a shop that has most of the items peeled, diced, and waiting for you!
And this is what you get as a result. A flavor-packed thick and creamy soup!
The Best Pumpkin For Making Pumpkin Soup:
Use whichever sort of pumpkin OR butternut squash you like (which is called butternut pumpkin in Australia). DO NOT USE a Halloween carving pumpkin that has been used to manufacture Jack-O-Lanterns. They are edible, but not particularly delicious!
Sugar pumpkin or butternut squash in the United States.
In Australia, popular suitable varieties include Jap/Kent, Jarrad ale, Queensland Blue, and Butternut Pumpkin (which is called butternut squash in the US)
How To Boost The Flavors Of Pumpkin Soup?
While simple pumpkin soup is my favorite and the way I serve it most often, it’s fun to experiment with different flavors! Here are a couple of ideas:
Curried pumpkin soup — after blitzed, add a pinch of curry powder, a little at a time.
- Begin by sautéing 2 tbsp. red curry paste in 1/2 tbsp. oil over medium heat. Cook for 2 minutes, or until extremely aromatic, before continuing with the instructions, i.e. adding liquids and pumpkin, etc. Then, instead of cream, substitute coconut cream. Garnish with coriander/cilantro if desired.
- 1 tbsp. finely chopped ginger– sauté in 1/2 tbsp. oil or butter, then follow with recipe.
- Lightly spiced — add 1/2 teaspoon cumin, coriander, and smoky paprika.
- 1 1/2 teaspoons ground turmeric, coriander, and 1/4 teaspoon cayenne pepper
Is It Required To Peel Pumpkin For Soup?
You do, indeed. The skin is too tough to purée adequately, resulting in hard pieces in the soup.
Pumpkin Seeds Roasting Instructions:
Remove and discard all fleshy parts from the seeds. This is something I like to do in a colander with running water. Using a tea towel or paper towels, pat the seeds dry. Toss the seeds with olive oil, salt, and any additional seasonings that seem delicious (I tossed mine with 1 teaspoon brown sugar and 12 teaspoon curry powder). To coat, toss everything together. Arrange the pumpkin seeds in a single layer on a small, rimmed baking sheet lined with parchment paper. Roast the seeds for 13 to 16 minutes, or until they are aromatic and toasted.
Pumpkin soup may be refrigerated for 4 to 5 days or frozen for 3 months – simply defrost and reheat using your preferred manner.
If your soup is overly thick, simply add a splash of water before reheating.
If it’s too thin (unlikely, but it might happen! ), simply simmer it on the stove for a few minutes to decrease – this will thicken it.
MORE DELICIOIUS RECIPES HERE:
- 4 tbsp. olive oil
- 1 sweet pie pumpkin
- 1 big sliced yellow onion
- 4 big garlic cloves or 6 medium garlic cloves, crushed or minced
- 1/2 tsp. sea salt
- 1/2 tsp. cinnamon powder
- 1/2 tsp ground nutmeg
- 1/8 teaspoon ground cloves
- a pinch of cayenne pepper (optional, if you like spice)
- black pepper, freshly ground
- 4 cup veggie broth
- 1/2 cup heavy cream or full-fat coconut milk
- 2 tbsp. maple syrup or honey
- 1/4 cup roasted pepitas (green pumpkin seeds)
Preheat the oven to 425°F and prepare a baking sheet with parchment paper for easy cleaning. Carefully cut the pumpkin in half and scrape out the seeds.
To form quarters, cut each pumpkin half in half. Brush or massage 1 tablespoon olive oil over the flesh of the pumpkin and arrange the quarters on a baking sheet, cut sides down. Roast for 35 minutes, or until the orange flesh can be readily penetrated with a fork. Allow it to cool for a few minutes.
In a large Dutch oven or heavy-bottomed pot, heat the remaining 3 tablespoons olive oil over medium heat. When the oil begins to shimmer, add the onion, garlic, and salt to the skillet. To mix, stir everything together. Cook, stirring occasionally, for 8 to 10 minutes, or until the onion is transparent. Meanwhile, remove the pumpkin skin off the pumpkins and discard it.
Combine the pumpkin flesh, cinnamon, nutmeg, cloves, cayenne pepper (if using), and a couple twists of freshly ground black pepper in a mixing bowl. Break up the pumpkin with your stirring spoon. Fill the pot halfway with broth. Bring the mixture to a boil, then lower to a low heat and leave to simmer for approximately 15 minutes to allow the flavors to mingle.
Meanwhile, toast the pepitas in a medium pan over medium-low heat, turning often, until aromatic, golden, and making small popping noises. You want them to be warm but not burned. Place the pepitas in a dish to cool.
When the pumpkin mixture is finished simmering, add the coconut milk and maple syrup. Remove the soup from the heat and set it aside to cool slightly. To mix this soup in the pot, use an immersion blender. I like to use my stand blender, which produces the creamiest results—transferring the contents of the pan to a blender in stages (do not fill your blender over the maximum fill line!). As you purée the mixture until smooth, secure the lid of the blender and use a kitchen towel to shield your hand from steam escaping from the top of the blender. Repeat with the remaining batches of puréed soup.
Taste and modify as needed (I felt the soup was perfect as is, but you could add additional coconut milk for more creaminess/milder taste, or maple syrup to make it sweeter).
Individually ladle the soup into bowls. Serve the soup topped with pepitas.
Allow leftover soup to cool fully before transferring it to a suitable storage container and storing it in the refrigerator for up to 4 days (leftovers taste even better the next day!). You can also freeze this soup for up to 3 months.
Cut a small sweet pumpkin in half and remove the seeds to use fresh pumpkin. Brush with olive oil and bake at 350°F for 35-40 minutes, or until tender. Remove the meat and purée it in a food processor.
Puree the completed soup in a standard blender if you don't have a hand blender. Make sure not to over-seal the blender since the steam has to escape.
In heated soup, milk has the ability to curdle. Because of the high fat content, heavy cream (or even coconut milk) is the simplest dairy to use in this recipe because it does not separate as readily!
Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 442Total Fat 30gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 14gCholesterol 29mgSodium 360mgCarbohydrates 38gFiber 7gSugar 17gProtein 9g