Description
A classic and easy pumpkin soup recipe that uses fresh pumpkin or butternut squash, sautéed onion, garlic, and broth, blended into a smooth, comforting soup finished with cream for richness. Perfect as a warm appetizer or light meal served with crusty bread.
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, low sodium
- 1 cup water
- Salt and pepper to taste
Finishing Ingredients
- 1/2 to 3/4 cup cream, half and half, or milk
Instructions
- Prepare the pumpkin: Cut the pumpkin into 3cm slices, then remove the skin and scrape out the seeds. Cut the peeled pumpkin into chunks of about 4cm.
- Cook the vegetables: Place the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water into a pot. The liquid should nearly cover the pumpkin. Bring it to a boil uncovered, then reduce to a rapid simmer and cook for about 10 minutes until the pumpkin is tender when tested with a butter knife.
- Blend the soup: Remove the pot from heat and use a stick blender to blend the soup until smooth. If using a traditional blender, cool the soup slightly before blending to avoid splattering.
- Season and finish: Season the soup with salt and pepper to taste. Stir in the cream gently without boiling afterwards to prevent curdling.
- Serve: Ladle the soup into bowls, drizzle with additional cream if desired, sprinkle with pepper and parsley, and serve with crusty bread on the side.
Notes
- Use approximately 1.2 kg (2.4 lb) pumpkin before peeling and seeding. Butternut squash works equally well.
- For canned pumpkin puree, use 2 cans to substitute fresh pumpkin and follow the recipe as usual.
- The cream adds richness, but the soup is still delicious with just milk or a bit of butter stirred in for a creamy finish.
- When using a blender, allow the soup to cool slightly before blending to avoid explosions and spills.
- Flavor variations can be made by adding spices or herbs, as noted in the full recipe post.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 180 kcal
- Sugar: 5 g
- Sodium: 350 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 25 mg
