Description
This classic pumpkin soup recipe is a creamy, comforting dish perfect for cool weather. Made with fresh pumpkin, aromatic onion and garlic, and blended smooth with vegetable broth and cream, it delivers a rich and velvety texture with a delicate balance of flavors. Ready in just 15 minutes, it’s an easy-to-make starter or light meal that can be customized with your favorite seasonings.
Ingredients
Main Ingredients
- 2.4 lbs pumpkin, peeled and cut into cubes
- 1 medium onion, sliced
- 2 garlic cloves, peeled
- 3 cups vegetable broth
- 1 cup water
- 1/2 cup cream
- Salt to taste
- Pepper to taste
Instructions
- Prepare Ingredients: Gather all the ingredients including pumpkin, onion, garlic, vegetable broth, and cream. Make sure the pumpkin is peeled and cut into cubes, and the onion is sliced for even cooking.
- Combine in Pot: Place the pumpkin cubes, sliced onion, garlic cloves, vegetable broth, and water into a large cooking pot to start the soup base.
- Boil the Mixture: Bring the pot to a boil over medium-high heat uncovered to begin softening the pumpkin and infusing flavors.
- Simmer Until Tender: Once boiling, reduce the heat to a gentle simmer and cook uncovered for about 10 minutes or until the pumpkin cubes are tender and easily pierced with a fork.
- Blend Until Smooth: Remove the pot from heat and carefully blend the soup using an immersion blender or transfer to a blender in batches until the soup is smooth and creamy without any chunks.
- Season the Soup: Taste the soup and season with salt and pepper according to your preference, adjusting the flavors as needed for a balanced taste.
- Add Cream: Stir in the cream into the blended soup to enrich the texture and add a subtle richness to the flavor.
- Serve: Ladle the warm pumpkin soup into bowls, drizzle a little extra cream on top if desired, sprinkle additional seasoning to taste, and enjoy immediately.
Notes
- You can substitute cream with coconut milk for a dairy-free, vegan version.
- For a spicier twist, add a pinch of cayenne pepper or nutmeg when seasoning.
- Leftover soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Use a blender in batches if your pot is too deep for an immersion blender.
- Adjust the thickness by adding more broth or water if the soup is too thick after blending.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: International
