Description
This classic and easy pumpkin soup recipe uses fresh pumpkin or butternut squash simmered with onion, garlic, and broth, then blended into a smooth, creamy soup perfect for warming up any day. Finished with cream or a milk alternative for richness and served with crusty bread, it's a comforting and versatile meal.
Ingredients
Scale
Main Ingredients
- 1.2 kg pumpkin 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
Finishes
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm slices. Peel off the skin and scrape out the seeds thoroughly. Then chop the pumpkin into 4cm chunks for cooking.
- Cook the Vegetables: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid won’t fully cover the pumpkin. Bring the pot to a boil uncovered.
- Simmer: Once boiling, reduce the heat and let the soup simmer rapidly until the pumpkin is tender, about 10 minutes. Test by piercing with a butter knife.
- Blend Soup: Remove the pot from heat and use a stick blender to puree the soup until smooth. If using a blender, cool the soup slightly before blending to prevent splattering.
- Season and Finish: Season the pureed soup with salt and pepper to taste. Stir in cream, half and half, or milk gently. Avoid boiling the soup after adding cream to prevent splitting.
- Serve: Ladle the soup into bowls. Optionally drizzle with a bit of cream, sprinkle with cracked pepper and parsley. Serve alongside crusty bread for a complete meal.
Notes
- You can substitute canned pumpkin puree by using 2 cans instead of fresh pumpkin and follow the recipe as is.
- If you prefer a dairy-free or lighter option, use milk or a splash of butter instead of cream for finishing the soup.
- When blending with a countertop blender, always cool the soup before blending to avoid dangerous steam explosions.
- Flavor variations include adding spices such as nutmeg, ginger, or curry powder for different profiles.
- This recipe yields approximately 4 servings when finished with cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
