Why You’ll Love This Recipe
- Rich and Creamy: The addition of cream or milk gives this soup a luxurious, velvety texture.
- Quick to Make: Ready in just 40 minutes from start to finish.
- Versatile: Customize with herbs, spices, or even roasted pumpkin for added depth.
- Vegetarian-Friendly: Made with simple ingredients, perfect for a meat-free meal.
- Family Favorite: Mildly seasoned, making it suitable for kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Main 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
Finishing Touches:
- ½–¾ cup cream, half-and-half, or milk
- Optional: chopped parsley, cracked black pepper, extra cream for garnish
Directions
- Prepare the Pumpkin: Cut the pumpkin into 3 cm slices, peel, remove seeds, and chop the flesh into 4 cm chunks.
- Simmer: In a large pot, add pumpkin, onion, garlic, broth, and water. Bring to a boil, then reduce heat and simmer for about 10 minutes, or until the pumpkin is tender.
- Blend: Remove from heat and puree the soup until smooth using a stick blender, or a regular blender in batches.
- Season and Finish: Return the soup to low heat. Stir in cream and season with salt and pepper. Avoid boiling after adding cream to keep it silky.
- Serve: Ladle into bowls and garnish with parsley, cracked black pepper, and a drizzle of cream if desired.
Servings and Timing
- Servings: 4–6 bowls
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Variations
- Roasted Pumpkin: Roast the pumpkin before adding to the pot for a deeper, caramelized flavor.
- Spice it Up: Add a pinch of nutmeg, cinnamon, or chili flakes for extra warmth.
- Vegan Option: Replace cream with coconut milk or a plant-based milk.
- Herb Infusion: Add thyme, sage, or rosemary while simmering for an aromatic touch.
Storage/Reheating
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight.
- Reheating: Warm over low heat, stirring occasionally. Avoid boiling to keep the cream silky.
FAQs
1. Can I use canned pumpkin instead of fresh?
Yes, use about 4 cups of canned pumpkin, and reduce the simmering time since it’s already cooked.
2. Can I make this soup vegan?
Yes, substitute the cream with coconut milk or any plant-based milk.
3. How can I make the soup thicker?
Simmer longer to reduce liquid or add an extra ½ cup of pumpkin puree.
4. Can I add other vegetables?
Yes, carrots, sweet potatoes, or parsnips blend beautifully with pumpkin.
5. Is it okay to freeze this soup?
Yes, freeze in portions for up to 2 months. Reheat gently on the stove.
6. Can I use chicken broth if not vegetarian?
Yes, low-sodium chicken broth works perfectly.
7. How do I avoid lumps in the soup?
Blend thoroughly and strain if desired for an ultra-smooth texture.
8. Can I make it spicier?
Add a pinch of cayenne pepper or chili flakes to taste.
9. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
10. Can I prepare this soup ahead of time?
Yes, make the soup up to 1 day ahead and reheat gently before serving.
Conclusion
This Creamy Classic Pumpkin Soup is the ultimate comfort food for fall. Easy to make, versatile, and packed with flavor, it’s a soup that warms both the body and soul. Perfect for weeknight dinners, entertaining guests, or meal prep, it’s a recipe that will quickly become a seasonal favorite.
Creamy Classic Pumpkin Soup Recipe Everyone Loves
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4–6 bowls
- Category: Soup
- Method: Simmer and Blend
- Cuisine: Vegetarian / Comfort Food
Description
Creamy Classic Pumpkin Soup is a comforting, flavorful, and creamy dish perfect for fall evenings or elegant dinners. Smooth, velvety, and vegetarian-friendly, it’s quick to make and ideal for cozy nights in.
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
- Cut pumpkin into 3 cm slices, peel, remove seeds, and chop into 4 cm chunks.
- In a large pot, add pumpkin, onion, garlic, broth, and water. Bring to a boil, then reduce heat and simmer for 10 minutes until pumpkin is tender.
- Remove from heat and puree the soup until smooth using a stick blender or regular blender in batches.
- Return to low heat, stir in cream, and season with salt and pepper. Avoid boiling after adding cream.
- Ladle into bowls and garnish with parsley, cracked black pepper, and a drizzle of cream if desired.
Notes
Roasted Pumpkin: Roast pumpkin before adding to the pot for deeper flavor.
Spice it Up: Add nutmeg, cinnamon, or chili flakes for extra warmth.
Vegan Option: Replace cream with coconut milk or plant-based milk.
Herb Infusion: Add thyme, sage, or rosemary while simmering for aroma.
