Imagine diving into a bowl of pure autumn, where the warmth of spices mingles with the velvety texture of pumpkin. This isn't just another soup recipe; it's the secret to unlocking the most flavorful and comforting pumpkin soup you've ever tasted.
Ingredients
Let's gather everything you're gonna need to whip up this awesome pumpkin soup! You'll want about 1.2 kg of pumpkin—any kind—or butternut squash. I feel like calling it "butternut pumpkin" sounds fancy, don't you think?
Next up, snag one onion – white, brown, or yellow – sliced, and two whole garlic cloves, peeled, of course. We're almost there!
Now, you'll need 3 cups of low-sodium vegetable or chicken broth, plus 1 cup of water. And hey, don't forget the salt and pepper! Can't have bland soup, right?
Lastly, for that creamy finish, grab 1/2 to 3/4 cup of cream. Half-and-half or milk works too. Honestly, a knob of butter would be wonderful. To keep things healthier, consider vegetable broth instead of of chicken broth. And voila! Now, aren't we gonna make some amazing soup?
Instructions
Alright, let's explore into how I actually make this delicious soup! First, I cut the pumpkin – any kind will do – into slices about 2.25" thick, then remove the skin and seeds, and chop it into roughly 1.5" chunks.
Next up, I toss the pumpkin, sliced onion, whole garlic cloves, 3 cups of broth, and 1 cup of water into a pot. I bring it all to a boil, then let it simmer like crazy for about 10 minutes, or until the pumpkin's super tender. We don't want crunchy pumpkin soup!
Now, the fun part. I grab my stick blender and blend until it's smooth. Season with salt and pepper to your taste. I stir in the cream last (don't boil it or it'll split). Then:
- Ladle it into bowls.
- Drizzle a bit of cream on top.
- Sprinkle with pepper.
- Add parsley if you're feelin' fancy or want to feel like a chef!
Recipe Notes
As we tweak this recipe, I want to leave you with some notes! For the pumpkin, about 2.4lb is perfect before you peel it and take out the seeds. Don't stress too much about being exact. Just peek at the video to see how much liquid I'm using as a guide!
Butternut squash works just as well—you might call it butternut pumpkin! If you are going to use canned pumpkin puree, grab two cans and swap it in!
Cream adds a rich taste—but it's still great without it. I'm often using milk instead! Or, add a knob of butter for a similar, rich finish! To get a similar creamy texture, you could use coconut milk as a dairy-free alternative.
If you're using a regular blender, let the soup cool a bit before blending. Otherwise, you'll learn the hard way why hot soup plus blender equals a big mess!
Check out the post for flavor ideas and amounts!
Nutrition Information
If you are like me, you're probably curious about the nutrition in this yummy soup—I totally get it! For a single serving (561g), we're looking at roughly 189 calories, which isn't bad at all—especially considering how filling it is.
Let's break it down further:
- Carbs: About 22g (7% of your daily value)—fuel for your body to zoom!
- Fat: Around 11g (17%), including 6g of saturated fat (38%)– adds flavor and richness!
- Protein: 3g (6%) – contributes to energy!
- Sodium: 723mg (31%) – watch the salt!
Plus, you're getting a huge boost of Vitamin A (442%!), some Vitamin C (30%), and decent amounts of Calcium and Iron as well. Those numbers really make you feel good about eating a bowl of soup, don't they?
Short Recipe Version
Classic Pumpkin Soup
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 6
Ingredients:
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups pumpkin puree
- 4 cups vegetable broth
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1/4 tsp cinnamon
- Salt and pepper to taste
- Optional: Cream for garnish
Instructions:
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic; cook until softened (about 5 minutes).
- Stir in pumpkin puree, vegetable broth, ginger, nutmeg, cinnamon, salt, and pepper.
- Bring to a simmer, then reduce heat and cook for 30 minutes, stirring occasionally.
- Blend with an immersion blender until smooth.
- Serve hot, garnished with a swirl of cream (optional).
Nutrition Information (per serving, estimated):
- Calories: 120
- Protein: 3g
- Fat: 5g
- Carbohydrates: 18g