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.
