Description
A classic and easy pumpkin soup recipe using fresh pumpkin or butternut squash, simmered with onion and garlic in broth, blended to smooth perfection, and finished with cream for a rich and comforting dish perfect for any season.
Ingredients
Scale
Main Ingredients
- 1.2 kg 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
Finishes
- 3/4 cup cream, half and half or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3 cm thick slices, remove the skin and scrape out the seeds carefully. Then, cut the peeled pumpkin into 4 cm chunks to ensure even cooking.
- Simmer the ingredients: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water in a large pot. The liquid will not fully cover the pumpkin, which is fine. Bring the mixture to a boil uncovered, then reduce the heat and simmer rapidly until the pumpkin is tender, about 10 minutes. Check tenderness with a butter knife.
- Blend the 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 avoid dangerous hot splashes.
- Season and finish: Season the blended soup with salt and pepper to taste. Stir through the cream or milk gently, avoiding boiling afterward to prevent curdling.
- Serve: Ladle the soup into bowls. Optionally drizzle a little additional cream, sprinkle with freshly ground pepper and parsley, and serve with crusty bread for a complete meal.
Notes
- Use approximately 2.4 lb / 1.2 kg pumpkin or butternut squash before peeling and seeding. Butternut squash is a great alternative and known as Butternut Pumpkin in Australia.
- If using canned pumpkin puree, substitute two cans for the fresh pumpkin and follow the recipe as is.
- Cream adds richness, but the soup is delicious even with just milk or a bit of butter stirred in for a creamy finish.
- When blending in a blender, let the soup cool slightly to prevent the lid from blowing off due to steam pressure.
- Flavor variations can be added by incorporating spices or herbs as preferred.
- Nutrition info assumes 4 servings and use of cream.
Nutrition
- Serving Size: 1 bowl
- Calories: 200 kcal
- Sugar: 4 g
- Sodium: 350 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg
