Go Back

Classic Pumpkin Soup

A warm and comforting classic pumpkin soup that's simple to prepare and perfect for chilly days.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Appetizer, Soup
Cuisine American, Comfort Food
Servings 4 servings
Calories 250 kcal

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.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze in freezer-safe bags for 2-3 months. Tips include adding nutmeg or cayenne for spice.
Keyword comfort food, Easy Recipes, fall recipes, Pumpkin Soup, Vegetarian Soup