Description
This classic and easy pumpkin soup recipe is a comforting bowl of smooth, creamy goodness made from fresh pumpkin, aromatic onions, garlic, and a savory broth base. Perfect for chilly days, this soup is blended to a velvety texture and enriched with cream for extra silkiness. Serve it warm with crusty bread for a cozy, satisfying meal.
Ingredients
Scale
Main Ingredients
- 1.2 kg / 2.4 lb 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
- 1/2 – 3/4 cup cream, half and half, or milk
Instructions
- Prepare the Pumpkin: Cut the pumpkin into 3cm (2.25″) slices, then carefully cut off the skin and scrape out the seeds as shown in a helpful video guide. Next, chop the pumpkin into roughly 4cm (1.5″) chunks for even cooking.
- Cook the Vegetables: In a large pot, combine the chopped pumpkin, sliced onion, whole garlic cloves, broth, and water. The liquid won’t entirely cover the pumpkin, which is fine. Bring to a boil uncovered, then reduce the heat to let it simmer rapidly until the pumpkin is fork-tender, approximately 10 minutes.
- Blend the Soup: Remove the pot from heat and use a stick blender to puree the mixture until smooth. This creates a creamy, velvety soup base. (If using a regular blender, allow the soup to cool slightly and blend in batches.)
- Season and Enrich: Season the blended soup with salt and pepper according to your taste. Stir in the cream gently and avoid boiling the soup afterward to prevent the cream from splitting.
- Serve: Ladle the soup into bowls, drizzle with a little extra cream if desired, and sprinkle with freshly ground pepper and parsley for garnish. Serve alongside crusty bread to make a hearty, comforting meal.
Notes
- You can substitute butternut squash for pumpkin if preferred.
- Using low sodium broth allows you to control the saltiness of the soup better.
- If you don’t have a stick blender, blend the soup in batches in a regular blender and return to the pot.
- Do not boil the soup after adding cream as it may cause splitting.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, fall recipe, autumn soup, comforting soup, homemade pumpkin soup
