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Warm, comforting, and irresistibly creamy, this classic pumpkin soup is the perfect dish for cozy nights or holiday gatherings. Made with simple, wholesome ingredients and ready in just 30 minutes, it’s a recipe that combines ease with elegance. Whether you’re a seasoned cook or a beginner in the kitchen, this soup is a guaranteed crowd-pleaser.
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Cuisine: Western
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Why You’ll Love Making It
- Quick & Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights.
- Versatile: Use any type of pumpkin or butternut squash you have on hand.
- Comforting & Delicious: The perfect balance of creamy, savory, and slightly sweet.
- Beginner-Friendly: Simple ingredients and straightforward steps make this ideal for novice cooks.
- Make Ahead: This soup stores and reheats beautifully, making it a great option for meal prep.
Ingredients
- Pumpkin or Butternut Squash (1.2 kg / 2.4 lb): Choose fresh, firm pumpkin or butternut squash. Look for one with bright, unblemished skin.
- Onion (1, sliced): Adds depth of flavor. Use white, brown, or yellow onions.
- Garlic (2 cloves, peeled): Provides a subtle, aromatic kick to the soup.
- Vegetable or Chicken Broth (3 cups, low sodium): Use low-sodium broth to control the salt levels in your soup.
- Water (1 cup): Helps to adjust the consistency.
- Cream (½–¾ cup): Adds a luxurious creaminess. Substitute with half-and-half or milk, or stir in a knob of butter for richness.
- Salt and Pepper: To taste, for seasoning.
Serving Suggestions:
- Crusty Bread: Essential for dunking! Try adding cheese or garlic butter for extra flavor.
- Garnishes: Fresh parsley, a drizzle of cream, or cracked black pepper for presentation.
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Instructions
Step 1. Prepare the Pumpkin
Cut the pumpkin into slices about 3 cm (2.25″) thick. Use a sharp knife to remove the skin and scrape out the seeds. Cut into chunks about 4 cm (1.5″) wide.
Step 2. Cook the Vegetables
Place the pumpkin chunks, sliced onion, and garlic cloves into a large pot. Pour in the broth and water. The liquid won’t completely cover the pumpkin—this is fine.
Step 3. Simmer the Soup
Bring the pot to a boil over medium-high heat. Once boiling, reduce the heat to medium-low and let the soup simmer, uncovered, for about 10–15 minutes or until the pumpkin is fork-tender.
Step 4. Blend Until Smooth
Remove the pot from heat. Use an immersion stick blender to puree the soup directly in the pot until it’s smooth and creamy. If using a countertop blender, work in batches, and be careful with hot liquid.
Step 5. Season & Add Cream
Stir in the cream (or your chosen substitute). Season the soup with salt and pepper to taste. Avoid boiling the soup after adding cream to prevent curdling.
Step 6. Serve
Ladle the soup into bowls. Garnish with a drizzle of cream, a sprinkle of cracked black pepper, and chopped parsley, if desired. Serve with warm, crusty bread on the side.
FAQs
Can I use canned pumpkin for this recipe?
Yes, you can! While fresh pumpkin gives a more robust flavor, canned pumpkin is a great time-saver. Use about 2–3 cups of canned pumpkin puree and skip the step of preparing fresh pumpkin. Adjust the liquid (broth and water) as needed to achieve your desired soup consistency.
How can I make this soup dairy-free?
To make the soup dairy-free, simply substitute the cream with coconut milk or a plant-based alternative like almond or oat milk. A drizzle of olive oil or a dollop of dairy-free yogurt can also add a creamy finish.
