Easy Creamy Pumpkin Soup Recipe
This easy recipe yields a wonderfully rich and creamy pumpkin soup, perfect for a comforting meal. Using simple ingredients and straightforward steps, it's quick to prepare and ideal for any occasion.
Equipment
- Pot
- Stick Blender
- butter knife
- Ladle
- bowls
Ingredients
Main Ingredients
- 1.2 kg kg Pumpkin or butternut squash unpeeled weight, any type
- 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 for desired richness
Instructions
Preparation
- Cut the pumpkin into slices, then remove the skin and seeds. Dice the prepared pumpkin into 4cm / 1.5" chunks.
- Combine pumpkin, onion, garlic, broth, and water in a pot. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the pumpkin is tender.
- Remove the pot from heat and use a stick blender to blend the soup until completely smooth.
- Season the soup with salt and pepper, then stir in the cream, ensuring not to boil the soup afterward.
- Ladle the hot soup into bowls. Garnish with a drizzle of cream, a sprinkle of pepper, and parsley if desired, serving immediately with crusty bread.
Notes
Use any type of pumpkin or butternut squash. Adjust the amount of cream, half and half, or milk to achieve desired richness. A stick blender is recommended for blending directly in the pot; alternatively, use a regular blender (carefully, in batches). Important: Do not boil the soup after adding cream to prevent it from splitting. Serve warm with crusty bread and a sprinkle of parsley, if desired.