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Classic Velvety Pumpkin Soup

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A classic, super easy pumpkin soup that’s thick, creamy, and dreamy with sweet pumpkin flavor and savory undertones. Perfect for a comforting meal, finished with a touch of cream for luxury.

Ingredients

Scale
  • 1.2 kg / 2.4 lb pumpkin (any type) or butternut squash, unpeeled weight
  • 1 onion, sliced (white, brown, or yellow)
  • 2 garlic cloves, peeled whole
  • 3 cups vegetable or chicken broth/stock, low sodium
  • 1 cup water
  • Salt and pepper to taste
  • 1/2 – 3/4 cup cream, half and half, or milk

Instructions

  1. Cut the pumpkin into 3cm / 2.25" slices. Remove the skin and scrape out the seeds. Cut into 4cm / 1.5" chunks.
  2. Place the pumpkin, onion, garlic, broth, and water in a pot. The liquid will not quite cover all the pumpkin.
  3. Bring to a boil uncovered, then reduce heat and simmer rapidly until the pumpkin is tender, about 10 minutes.
  4. Remove from heat and blend the soup with a stick blender until smooth.
  5. Season with salt and pepper to taste, then stir through the cream. Do not boil after adding cream to prevent splitting.
  6. Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and parsley if desired, and serve with crusty bread.

Notes

Use any type of pumpkin or butternut squash. If cream is unavailable, milk or a knob of butter can be used for richness. Avoid boiling the soup after adding cream to keep it smooth.

Nutrition

Find it online: https://www.rapidrecipes.blog/velvety-homemade-pumpkin-soup/