Cozy Classic Pumpkin Soup
Pumpkin Soup – Classic and Easy
Introduction
Pumpkin soup is a warm and comforting dish, perfect for chilly days. Its creamy texture and rich flavor make it a favorite among many. Not only is it delicious, but it’s also easy to prepare! In this article, we’ll show you how to make classic pumpkin soup that anyone can enjoy.
Why Make This Recipe
There are many reasons to make pumpkin soup. First, it’s packed with nutrients. Pumpkins are a great source of vitamins A and C, and they offer a good dose of fiber. Second, this recipe is simple and requires just a few ingredients. It’s an excellent option for beginners or busy cooks. Lastly, homemade pumpkin soup is a perfect way to impress your family and friends without spending hours in the kitchen.
How to Make Pumpkin Soup
Making pumpkin soup is straightforward and enjoyable. Follow these steps, and you’ll have a classic dish ready in no time!
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 (half and half or milk)
Directions:
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Cut the pumpkin into 3cm / 2.25" slices. Peel off the skin and scrape out the seeds. Then, cut the pumpkin into 4cm / 1.5" chunks. (You can check out the video for help!)
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Place the pumpkin, onion, garlic, broth, and water in a pot. The liquid won’t quite cover all the pumpkin. Bring it to a boil, uncovered, then reduce the heat. Let it simmer rapidly until the pumpkin is tender (check with a butter knife). This should take about 10 minutes.
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Remove from heat. Use a stick blender to blend everything until smooth. If you’re using a regular blender, follow the instructions for blending safely.
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Season to taste. Add salt and pepper as desired. Stir in the cream, but be careful not to boil the soup after adding it, as the cream can split.
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Ladle the soup into bowls. Drizzle a bit of cream on top and sprinkle with pepper and parsley, if you like. Serve it warm with crusty bread!
How to Serve Pumpkin Soup
Pumpkin soup is best served hot. You can enhance your serving by drizzling some cream on top and adding fresh herbs for garnish. Pair it with a slice of crusty bread for a complete meal.
How to Store Pumpkin Soup
If you have leftovers, store the soup in an airtight container in the fridge. It can last up to 3-4 days. To freeze, let it cool completely and then transfer it to freezer-safe bags or containers. It will keep well in the freezer for about 2-3 months.
Tips to Make Pumpkin Soup
- Choose a ripe pumpkin for the best flavor.
- Always blend the soup until it’s smooth for a creamy texture.
- Season gradually, tasting as you go to ensure the right level of flavor.
- For a bit of spice, add a pinch of nutmeg or cayenne pepper.
Variation
You can make this soup with butternut squash instead of pumpkin. It will provide a slightly different flavor but still taste wonderful. You can also add other vegetables, such as carrots or sweet potatoes, for extra sweetness and nutrition.
FAQs
1. Can I use canned pumpkin for this recipe?
Yes! You can use canned pumpkin puree, but be sure to adjust the cooking time since it’s already cooked.
2. How can I make the soup vegan?
Replace the cream with coconut milk or any plant-based milk, and use vegetable broth.
3. Can I add toppings?
Absolutely! You can top your soup with toasted pumpkin seeds, croutons, or a sprinkle of chili flakes for added texture and flavor.
Now you’re ready to create your own delicious, classic pumpkin soup! Enjoy the process and the cozy flavor. Happy cooking!
Classic Pumpkin Soup
Ingredients
Main Ingredients
- 1.2 kg 1.2 kg / 2.4 lb pumpkin (any type) (OR butternut squash, unpeeled weight) Choose a ripe pumpkin for the best flavor.
- 1 medium 1 onion, sliced (white, brown, yellow)
- 2 cloves 2 garlic cloves, peeled whole
- 3 cups 3 cups vegetable or chicken broth/stock (low sodium)
- 1 cup 1 cup water
- Salt and pepper to taste Season gradually, tasting as you go.
- ½ - ¾ cup ½ – ¾ cup cream (half and half or milk) For a vegan option, replace with coconut milk or plant-based milk.
Instructions
Preparation
- Cut the pumpkin into 3cm / 2.25" slices. Peel off the skin and scrape out the seeds. Cut the pumpkin into 4cm / 1.5" chunks.
- Place the pumpkin, onion, garlic, broth, and water in a pot. Bring to a boil, uncovered, then reduce the heat and let it simmer until the pumpkin is tender, about 10 minutes.
Blending
- Remove from heat. Use a stick blender to blend everything until smooth, or use a regular blender carefully.
- Season to taste with salt and pepper. Stir in the cream, being careful not to boil the soup afterward.
Serving
- Ladle the soup into bowls. Drizzle with cream and sprinkle with pepper and parsley if desired. Serve warm with crusty bread.
