Pumpkin soup is a comforting classic, blending velvety pumpkin with aromatic spices and creamy broth. This nourishing dish warms the soul, making it perfect for cozy dinners or festive gatherings. Its vibrant color and rich flavor evoke the essence of autumn, creating cherished memories with every spoonful.
Pumpkin soup has a rich history, with roots tracing back to indigenous peoples in North America who cultivated pumpkins and used them in stews and soups long before European settlers arrived. Over time, the dish gained popularity worldwide, especially as pumpkins became a staple ingredient during autumn harvests.
Preparation typically involves roasting or simmering pumpkin until tender, then blending it with broth, onions, garlic, and aromatic spices like nutmeg, cinnamon, and ginger. Cream or coconut milk is often added for a silky texture, and the soup is garnished with fresh herbs or toasted seeds for extra flavor and visual appeal.
What makes pumpkin soup particularly interesting is its ability to evoke warmth and nostalgia, with its vibrant color and earthy sweetness providing comfort during chilly months. Its versatility allows for endless variations, making it a beloved dish at family gatherings and festive occasions across cultures.
Making pumpkin soup is not really that complicated. This recipe from Recipe Tin Eats has stayed in my mind ever since I cooked my real first pumpkin soup.
You’ll come to see more of her recipes here btw. For some reason, I’d end up bumping to her blog a lot of times, perhaps thanks to her long-standing existence in the Internet and with Google-friendly SEO! Should I then follow footsteps? 😜
Pumpkin Soup
Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash, unpeeled weight
- 1 onion , sliced (white, brown, yellow)
- 2 garlic cloves , peeled whole
- 3 cups vegetable or chicken broth/stock , low sodium
- 1 cup water
- Salt and pepper
- ½ – ¾ cup cream
Directions
- Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.
- 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.
- Remove from heat and use a stick blender to blend until smooth.
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
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