Recipes

Recipes · Quick & Easy

Soup, Pumpkin

Quick & Easy · Soup · Vegetarian

Soup, Pumpkin
Prep 5 min
Cook 10 min
Serves Servings 4

Ingredients

  • 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
  • 1 onion , sliced (white, brown, yellow)
  • 2 garlic cloves , peeled whole
  • 3 cups vegetable or chicken broth/stock , low sodium
  • 1 cup water ??? (maybe this should be broth)
  • Salt and pepper to taste

FINISHES

  • 1/2 – 3/4 cup cream , half and half or milk (Note 2)

Directions

  1. Cut the pumpkin into 2.25” slices. Cut the skin off and scrape seeds out. Cut into 1.5” chunks.
  2. Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
  3. Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).
  4. Season to taste with salt and pepper, stir in cream (never boil soup after adding cream, cream will split).
  5. Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Notes

Pumpkin:

~2.4lb pumpkin before peeling and removing seeds. Approximate is fine. Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.

Cream:

Cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!

Pureeing:

You can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

Curried pumpkin soup:

 Stir in a touch of curry powder once you blitz it, add little by little

Thai red curry:

 Start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2 minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!

Ginger:

 Sauté 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.

Lightly Spiced:

 Stir in 1/2 tsp each cumin, coriander and smoked paprika.

Turmeric:

 Add 1 1/2 tsp each of ground turmeric, coriander and 1/4 tsp cayenne pepper