Pumpkin Soup - Classic and Easy
User Reviews
5
Pumpkin Soup - Classic and Easy
Description
The Pumpkin Soup - Classic and Easy recipe centers on pumpkin cut into chunks, combined with sliced onion, whole garlic cloves, vegetable broth, and water. After simmering until the pumpkin is tender, the mixture is blended to a smooth consistency. This process creates a creamy, thick soup with naturally sweet and earthy pumpkin flavors balanced by the mild pungency of garlic and onion. The final addition of cream enriches the texture without boiling to prevent splitting and retains the soup's smoothness. Typically served warm, it pairs well with crusty bread to soak up the soup's body.
Alternatives like butternut squash can be substituted for the pumpkin, and canned pumpkin puree can be used directly, making the recipe accessible year-round. The soup’s flavor can be adjusted with different seasoning variations, though basic salt and pepper provide a straightforward foundation. The recipe advises caution when blending hot liquids and recommends allowing the soup to cool slightly before pureeing to avoid accidents.
This soup works well as a starter or light main during cooler months and offers a satisfying comfort food option. Nutritional content varies based on cream or milk use for finishing, with cream adding richness and milk or butter providing a milder taste.
Ingredients
- 1.2 kg / 2.4 lb pumpkin OR butternut squash, unpeeled weight (Note 1, any type
- 1 onion , sliced (white, brown, yellow)
- 2 garlic peeled whole, cloves
- 3 cups vegetable broth low sodium, or chicken broth/stock
- 1 cup water
- salt
- black pepper
Finishes:
- 1/2 - 3/4 cup cream , half and half or milk (Note 2)
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
- Approximate the pumpkin weight before peeling for accurate liquid proportions.
- Butternut squash can substitute fresh pumpkin, known as butternut pumpkin in Australia.
- Frozen canned pumpkin puree requires two cans and follows the same recipe steps.
- To enrich the soup, cream is added last and should not be boiled to avoid splitting; milk or butter can be used as alternatives.
- When blending, ensure the soup cools slightly to prevent blender lid accidents due to hot contents.
- Various seasoning variations are possible but start with salt and pepper to taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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