Pumpkin Soup - Classic and Easy
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5.0
711 reviews
Excellent
Pumpkin Soup - Classic and Easy
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Recipe VIDEO above. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. Make this with any type of pumpkin OR butternut squash / butternut pumpkin (same thing!). FLAVOUR VARIATIONS - see list in post above (includes quantities).Don't forget crusty bread for dunking! (Or up the ante with crusty cheese bread)
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Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
- 1 onion , sliced (white, brown, yellow)
- 2 garlic cloves , peeled whole
- 3 cups vegetable or chicken broth/stock , low sodium
- 1 cup water
- salt and pepper
Finishes:
- 1/2 - 3/4 cup cream , half and half or milk (Note 2)
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Instructions
- Cut the pumpkin into 3cm / 2.25" slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot - liquid won't quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) - about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Notes
- Pumpkin - ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine - use the liquid levels in the video as a guide for quantity.
- Butternut Squash is also ideal in this. It's called Butternut Pumpkin in Australia.
- To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
- Cream - cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without - I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
- Pureeing - you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
- Flavour variations - see in post for list of suggestions, including quantities.
- Nutrition per serving, assuming 4 servings and made with cream.
Nutrition Information
Show Details
Serving
561g
Calories
189cal
(9%)
Carbohydrates
22g
(7%)
Protein
3g
(6%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Cholesterol
40mg
(13%)
Sodium
723mg
(30%)
Potassium
912mg
(26%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
22095IU
(442%)
Vitamin C
25mg
(28%)
Calcium
81mg
(8%)
Iron
2.1mg
(12%)
Nutrition Facts
Serving: 4- 6
Amount Per Serving
Calories 189 kcal
% Daily Value*
| Serving | 561g | |
| Calories | 189cal | 9% |
| Carbohydrates | 22g | 7% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 40mg | 13% |
| Sodium | 723mg | 30% |
| Potassium | 912mg | 19% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 22095IU | 442% |
| Vitamin C | 25mg | 28% |
| Calcium | 81mg | 8% |
| Iron | 2.1mg | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
711 reviews
Excellent
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