Pumpkin Soup Recipe: Top 5 Secrets for Rich, Creamy Flavor
A creamy, comforting pumpkin soup recipe made with just a few ingredients and five simple steps. This rich and smooth fall soup is perfect for chilly nights or holiday starters. Use fresh pumpkin or butternut squash and finish with cream for a cozy, flavor-packed bowl.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
1.2 kg / 2.4 lbs pumpkin or butternut squash (unpeeled weight)
1 onion, sliced
2 garlic cloves, peeled whole
3 cups low-sodium vegetable or chicken broth
1 cup water
Salt and pepper, to taste
½–¾ cup cream, half-and-half, or milk
Optional: chopped parsley, cracked black pepper, extra cream for garnish
Instructions
1. Cut pumpkin into 3 cm slices, peel, remove seeds, and chop flesh into 4 cm chunks.
2. In a pot, add pumpkin, onion, garlic, broth, and water. Bring to boil then simmer ~10 minutes, until pumpkin is tender.
3. Remove from heat and puree soup until smooth using a stick blender or regular blender in batches.
4. Return soup to low heat, stir in cream, and season with salt and pepper. Do not boil after adding cream.
5. Ladle into bowls, garnish with parsley, cracked pepper, and a drizzle of cream if desired.
Notes
You can use canned pumpkin puree for a quicker version, though fresh adds better flavor.
To make it vegan, use coconut milk or cashew cream instead of dairy cream.
This soup freezes well for up to 3 months and stays fresh in the fridge for 3–4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 210
- Sugar: 6g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://www.recipesloop.com/pumpkin-soup-recipe/