Intro
Hi, I am Dulcia. This is my go-to creamy pumpkin soup for chilly evenings when I want comfort food without fuss. It uses simple ingredients, blends to a silky texture, and is forgiving if you swap in butternut squash or use different stocks.
Origins
Pumpkin soups are found in many cuisines because pumpkins are versatile and mild in flavor. The basic method here – simmer and blend – is common in home kitchens worldwide. For background on pumpkin varieties and uses, see the Wikipedia pumpkin page: https://en.wikipedia.org/wiki/Pumpkin and for nutrition guidance, consult USDA resources: https://www.usda.gov/.
Ingredients
- 2.4 lb pumpkin (any type) (or butternut squash, unpeeled weight)
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth, low sodium
- 1 cup water
- Salt and pepper
- 1/2 – 3/4 cup cream
I prefer low sodium broth so I can control seasoning. If you want a vegan version, use coconut cream or a plant-based cream in place of dairy.
Instructions
- Cut the pumpkin into 3 cm slices. Cut the skin off and scrape seeds out. Cut into 4 cm chunks.
- Place the pumpkin, onion, garlic, broth and water in a pot – the liquid will not quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender, 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. Do not boil after adding cream.
- Ladle soup into bowls, drizzle with a bit of cream, and sprinkle with pepper and parsley if desired. Serve with crusty bread.
I often serve this with a slice of warm crusty bread – see my note on bread suggestions here: https://www.dulciarecipes.com/cheesecake-factory-bread/ and you can always visit my homepage for more recipes: https://www.dulciarecipes.com/.
Print
Creamy Pumpkin Soup
- Total Time: 40 mins
- Yield: 4–6 servings 1x
Description
Smooth, velvety pumpkin soup finished with cream; quick to make and perfect with crusty bread.
Ingredients
- 2.4 lb pumpkin (any type) (or butternut squash, unpeeled weight)
- 1 onion, sliced
- 2 garlic cloves, peeled whole
- 3 cups vegetable or chicken broth, low sodium
- 1 cup water
- Salt and pepper
- 1/2 – 3/4 cup cream
Instructions
- Cut the pumpkin into 3 cm slices, remove the skin and scrape out the seeds, then cut into 4 cm 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 simmer rapidly until pumpkin is tender, 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, and do not boil after adding the cream.
- Ladle soup into bowls, drizzle with a bit of cream, sprinkle with pepper and parsley if desired, and serve with crusty bread.
- Prep Time: 20 mins
- Cook Time: 20 mins
Tips
- Cut pumpkin pieces uniform in size so they cook evenly.
- If you have a large pumpkin, remove seeds and roast any extras for a snack.
- Use a stick blender in the pot for fewer bowls to wash. If using a countertop blender, cool slightly and blend in batches.
- Do not boil the soup after adding cream – it can split. Warm gently instead.
- Adjust thickness by adding a little more water or stock if the soup is too thick.
Variations
- Vegan: swap cream for coconut cream or oat cream.
- Spiced: add a pinch of ground nutmeg, cinnamon or curry powder while blending.
- Roasted: roast the pumpkin chunks first for a deeper, caramelized flavor.
- Cheesy: stir in grated Parmesan or top with crispy pancetta for a richer version.
FAQ
Q: Can I use canned pumpkin puree?
A: Yes. Use about 2 cups of canned pumpkin, reduce simmer time, and add broth to reach your desired consistency.
Q: How do I store leftovers?
A: Keep in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Reheat gently on the stove.
Q: Can I make this ahead?
A: Yes. Make the soup to the blending step, cool, and refrigerate. Reheat and add cream just before serving.
Q: Is this suitable for kids?
A: Absolutely. It is mild and creamy. Adjust seasoning and avoid spicy add-ins.
Conclusion
This pumpkin soup is one of those recipes that feels like a warm hug and comes together quickly. I hope you enjoy it as much as I do. If you try it, leave a note on the site and tell me what variation you made. For more cozy recipes, visit my homepage: https://www.dulciarecipes.com/.