Dive into the heart of autumn with this quintessential Pumpkin Soup recipe, which is bound to become your go-to for cozy nights. Crafted with fresh pumpkin and infused with the simplicity of everyday ingredients, this soup stands out with its velvety texture and comforting warmth.
Quick to prepare and wonderfully nutritious, it’s a culinary hug in a bowl, ready to delight your palate without weighing you down.
How to Prepare Pumpkin Soup
- Pumpkin Prep: Begin by cutting the pumpkin into 3cm slices. Peel off the skin, remove the seeds, and then chop the flesh into 4cm chunks.
- Combine Ingredients: In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. Note that the liquid may not completely cover the pumpkin.
- Cook: Bring the mixture to a boil over high heat, then lower the heat for a rapid simmer. Cook until the pumpkin becomes tender, which you can test with a butter knife, typically taking about 10 minutes.
- Blend: Once the pumpkin is cooked, remove the pot from heat. Using a stick blender, blend the mixture directly in the pot until smooth. If using a regular blender, carefully blend the soup in batches.
- Season and Finish: Season the blended soup with salt and pepper to taste. Gently stir in the cream, being careful not to bring the soup to a boil again to prevent the cream from splitting.
- Serve: Pour the creamy soup into bowls. For an extra touch of elegance, drizzle a little cream on top, add a sprinkle of pepper, and garnish with parsley if you like. Enjoy with slices of crusty bread on the side.
Pumpkin Soup
Ingredients
- 1.2 kg lb pumpkin
- 1 onion
- 2 garlic cloves
- 3 cups vegetable or chicken broth/stock
- 1 cup water
- Salt and pepper
For Finishing
- 1/2 – 3/4 cup cream , half and half or milk
Instructions
- Prepare Pumpkin: Slice the pumpkin into 3cm / 2.25" pieces, remove the skin and seeds, and then cut into smaller 4cm / 1.5" pieces.
- Assemble Soup Base: In your cooking pot, combine the prepared pumpkin, onion slices, whole garlic cloves, chosen broth, and water. The pumpkin may peek above the liquid level slightly.
- Simmer: Bring the pot to a boil without a lid, then decrease to a fast simmer. Cook until you can easily pierce the pumpkin with a butter knife, about 10 minutes.
- Puree: Off the heat, blend the soup directly in the pot with a stick blender until achieving a smooth consistency. If using a traditional blender, transfer in batches, being cautious of the steam.
- Final Touches: Add salt and pepper according to your preference. Mix in the cream softly. Remember, do not let the soup boil post-cream addition to avoid separation.
- Garnish and Serve: Serve the soup in individual bowls, enhanced with a drizzle of cream and a dash of pepper. Parsley garnishing is optional. Pair with crusty bread for a complete meal.
How to Store Pumpkin Soup
Pumpkin soup can be cooled and then stored in the refrigerator for up to 3 days. Ensure it’s in a tightly sealed container to maintain freshness. If you find yourself with more soup than you can enjoy in a few days, it freezes beautifully. Pour the cooled soup into freezer-safe containers or bags, leaving some space for expansion, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stove, stirring occasionally until hot. Do not reboil, especially after adding cream, to maintain the perfect texture and taste.
