Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Pumpkin Soup Recipe
That is THE pumpkin soup recipe you’ll make now and perpetually! It’s thick, creamy, and irresistible, a basic straightforward pumpkin soup made with recent pumpkin that’s quick to make, and solely 189 energy per serving. Don’t neglect crusty bread for dunking! (Or up the ante with crusty cheese bread).
This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
This can be a reader-favourite recipe included by widespread demand in my debut cookbook “Dinner”!
Some recipes must be stored easy as nature supposed them to be, and for my part, Pumpkin Soup is a type of dishes. The pure flavour of pumpkin is sweet sufficient that you just want little or no to make a phenomenal, creamy, full flavoured soup.
And whereas generally it’s good to have a dolled up model with all of the bells and whistles, 99% of the time, this straightforward recipe is how I make it.
It’s simply an incredible EASY Pumpkin Soup recipe, a basic model that has all the things it wants and nothing it doesn’t to be can’t-stop-eating-it scrumptious!
The key components to make pumpkin soup tastier is onion and garlic!
To make this nice fast and simple pumpkin soup, you have to:
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Pumpkin – Peeled and chopped into giant chunks (or buy it pre-cut). See under for the finest pumpkin to make use of and recipe notes for canned pureed pumpkin choice;
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Onion and garlic – the secret components that provides additional savouriness into the soup flavour!!
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Inventory/broth and water – for a tastier pumpkin soup, don’t skip the broth!
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Milk, cream or half and half stirred by way of on the finish. Right here’s my view on cream. Does it make it higher? Sure, insofar as including richness to the soup. Is it vital? Completely not. You do NOT want cream to make the soup thicker. All of the thickness comes from the pumpkin itself. I normally make Pumpkin Soup with milk as a substitute.
If you happen to don’t have cream however need additional richness in your soup, simply add a contact of butter!
Sure, you do. The pores and skin is simply too powerful and gained’t puree correctly so that you’ll find yourself with onerous bits within the soup.
Use any kind of consuming pumpkin you need OR butternut squash (which is known as butternut pumpkin in Australia). DO NOT use Halloween carving pumpkin used to make Jack-O-Laterns. Whereas they’re edible, they don’t seem to be that tasty!
US: sugar pumpkin or butternut squash.
Australia: widespread supreme sorts embrace Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is known as butternut squash within the US)
If you happen to’re not a fan of chopping and peeling pumpkin, strive my No-Chop Roasted Pumpkin Soup!
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Place peeled pumpkin, onion, garlic, broth/inventory and water right into a pot;
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Boil quickly for quarter-hour till pumpkin may be very tender;
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Use a stick blender or switch to blender to blitz clean; and
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Alter salt and pepper to style, then add both milk OR cream – whichever you like.
The secret components are the garlic and onion. It makes all of the distinction so as to add additional savouriness!
Whereas plain pumpkin soup is my favorite and the way in which I serve it most frequently, generally it’s good to alter issues up by including different flavours! Listed here are just a few strategies:
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Curried pumpkin soup – stir in a contact of curry powder when you blitz it, add little by little
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Thai purple curry – begin by sautéing 2 tbsp purple curry paste in 1/2 tbsp oil over medium warmth. Prepare dinner for two minutes till actually aromatic, then proceed with recipe ie add liquids and pumpkin and so forth. Then as a substitute of utilizing cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!
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Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.
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Frivolously Spiced – stir in 1/2 tsp every cumin, coriander and smoked paprika.
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Turmeric – 1 1/2 tsp every floor turmeric, coriander and 1/4 tsp cayenne pepper
Pumpkin soup will preserve within the fridge for 4 to five days, or could be frozen for 3 months – simply thaw then reheat utilizing your chosen technique.
In case your soup is simply too thick, simply loosen it with a contact of water when reheating.
If it’s too skinny (unlikely, however might occur!), then simply simmer on the range for some time to let it scale back – it will thicken it.
A soup this thick and creamy calls for bread for dunking! Strive one among these:
4 steps. A little bit of chopping, plonk all of it in a pot, blitz, season then serve.
A thick and creamy pumpkin soup that’s stuffed with flavour. Candy pumpkin flavour, savouriness from the broth, garlic and onion.
You’ll be mopping up each final little bit of this along with your bread!!
Ingredients
- 1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)
- 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
- 1/2 – 3/4 cup cream , half and half or milk (Note 2)
Instructions
- 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 (Note 3 for blender).
- 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!
Notes
1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.
Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.
To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.
2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!
3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).
4. Flavour variations – see in post for list of suggestions, including quantities.
5. Nutrition per serving, assuming 4 servings and made with cream.
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