Description
This Classic and Easy Pumpkin Soup recipe offers a comforting, creamy dish perfect for chilly days. Made with fresh pumpkin or butternut squash simmered gently with onion, garlic, and broth, then blended to a smooth puree and finished with cream for richness. It’s a simple, wholesome soup that can be adapted with various flavor variations and is perfect served with crusty bread.
Ingredients
Scale
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
Finishing Ingredients
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm / 2.25″ slices, remove the skin, and scrape out the seeds. Then cut the flesh into 4cm / 1.5″ chunks, ensuring even pieces for consistent cooking.
- Simmer the Ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid should nearly cover the pumpkin. Bring the mixture to a boil uncovered, then reduce heat and let it simmer rapidly for about 10 minutes, or until the pumpkin is tender when pierced with a butter knife.
- Blend the Soup: Remove the pot from heat and use a stick blender to puree the soup until completely smooth. If using a blender, allow the soup to cool slightly to avoid hot soup splashing or explosion. Blend carefully.
- Season and Finish: Season the smooth pumpkin soup to taste with salt and pepper. Stir through the cream, half and half, or milk. Avoid boiling the soup after adding cream to prevent splitting. Optionally, drizzle extra cream on top and garnish with pepper and parsley.
- Serve: Ladle the soup into bowls and serve warm, ideally with crusty bread for dipping and enjoyment.
Notes
- Use approximately 2.4lb / 1.2kg pumpkin before peeling and seeding. Butternut squash is an excellent alternative, known as Butternut Pumpkin in Australia.
- If using canned pumpkin puree instead of fresh, substitute two cans and follow the recipe as is.
- Add cream for a richer mouthfeel, or use milk or a bit of butter as a lighter alternative.
- When pureeing in a blender, allow soup to cool slightly to avoid splattering or explosion.
- Explore flavor variations in the full post for added depth, including herbs, spices, or additional vegetables.
- Nutrition information is based on 4 servings and includes cream.
Nutrition
- Serving Size: 561g
- Calories: 189
- Sugar: 9g
- Sodium: 723mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
