Why Make This Recipe
Pumpkin soup is a warm, comforting dish that’s perfect for chilly days. It’s packed with flavor and nutrition, making it a great choice for a quick lunch or a cozy dinner. This soup is not only delicious but also easy to make, using simple ingredients that you might already have at home. Plus, it’s a great way to use up a pumpkin during the fall season!
How to Make Pumpkin Soup
Ingredients:
- 1 medium pumpkin
- 1 onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup cream or coconut milk (optional)
Directions:
- Cut the pumpkin in half, remove the seeds, and roast in the oven until tender.
- In a pot, sauté chopped onion and garlic until soft.
- Scoop the flesh from the roasted pumpkin and add to the pot.
- Add vegetable broth and spices, then bring to a simmer.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream or coconut milk if desired, adjust seasoning, and serve hot.
How to Serve Pumpkin Soup
Serve pumpkin soup hot in bowls. You can add a dollop of cream or coconut milk on top for extra creaminess. A sprinkle of cinnamon or fresh herbs can also enhance the presentation. Enjoy it with crusty bread for a complete meal.
How to Store Pumpkin Soup
If you have leftover pumpkin soup, let it cool completely and transfer it to an airtight container. You can store it in the refrigerator for up to 3 days. For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Just make sure to leave some space at the top of the container, as the soup will expand when frozen.
Tips to Make Pumpkin Soup
- Choose a pumpkin that feels heavy for its size and has a firm skin.
- Adjust the spices to your taste. If you like a bit of heat, you can add a pinch of cayenne pepper.
- Use a blender instead of an immersion blender if you want a very smooth texture; just be careful when blending hot liquids.
Variation
You can add other vegetables like carrots or sweet potatoes for more flavor and nutrition. Some people also enjoy adding a splash of orange juice or maple syrup for sweetness.
FAQs
Can I use canned pumpkin for this recipe?
Yes, you can use canned pumpkin. Just skip the roasting step and add the canned pumpkin when you add the broth.
Is pumpkin soup vegan?
Yes, if you use vegetable broth and skip the cream or coconut milk, pumpkin soup can easily be made vegan.
How can I make the soup thicker?
If you prefer a thicker soup, you can simmer it longer to reduce the liquid, or add a potato when cooking the vegetables for a creamier texture.
Pumpkin Soup
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegan optional
Description
A warm, comforting pumpkin soup, perfect for chilly days that’s packed with flavor and nutrition.
Ingredients
- 1 medium pumpkin
- 1 onion
- 2 cloves garlic
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1 teaspoon nutmeg
- Salt and pepper to taste
- 1 cup cream or coconut milk (optional)
Instructions
- Cut the pumpkin in half, remove the seeds, and roast in the oven until tender.
- In a pot, sauté chopped onion and garlic until soft.
- Scoop the flesh from the roasted pumpkin and add to the pot.
- Add vegetable broth and spices, then bring to a simmer.
- Use an immersion blender to puree the soup until smooth.
- Stir in cream or coconut milk if desired, adjust seasoning, and serve hot.
Notes
Serve with crusty bread and a sprinkle of cinnamon or fresh herbs for added flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg
