Remember that pumpkin soup from your favorite restaurant and you wondered how painstaking it would be to create that at home? And you also wished it were not that expensive, however, you were willing to pay just so that you can enjoy that smooth, creamy pumpkin soup you always wanted.
The recipe we are going to share with you here will give you all your wishes: easy (not painstaking), cheap (no, no, not expensive at all), and yeah, you can create that pumpkin soup at home!
What is pumpkin soup?
As the name suggests, pumpkin soup is made from fresh pumpkins – pumpkin flesh to be more specific. Canned pumpkin puree can also be an option, but this recipe will show you how easy it is to grab that fresh pumpkin in your pantry that is waiting to be noticed and create this soup in merely an hour. When done, and you see the soup served in bowls, you can take a nice deep breath and smile to yourself and love the feeling of having completed this recipe right in your own home.
Ingredients for pumpkin soup
Discounting the spices and the garnishings, the only major ingredient for this recipe is no other than fresh pumpkin. I used butternut squash in this recipe. Gee, what’s happening here, you might ask. Alright, let us talk a bit about the difference. I will make it easy for you and for me (yep!) by asking the help of My Fitness Pal in their post, which said that “the difference between Pumpkin and Squash is that Pumpkin has a stem that is hard and jagged. The seeds of Pumpkin are rich in fatty acids. On the other hand, the stem of a Squash is light and hollow. The seeds of Squash are rich in fiber and protein.”
- garlic and white or yellow onion. Garlic and onions provide a few of the secret flavors in the soup. They will be hidden in the creaminess of this soup, you would not even notice them. That may not sound so good for those who love garlic and onions. But come on, who would think that pumpkin soup has garlic and onions, right? For a reason or two, we do not like the pumpkin taste taken away by other flavors, in fact, we want those other flavors to simply play the role of flavor enhancers. White or yellow onion are good choices – just not the red counterpart as this might turn out to be strong and could discolor its original orangy tint.
- olive oil (divided) to brush the pumpkin before roasting and to saute the garlic and onion. You can use butter in sauteeing if you wish. It is a greater flavor enhancer, but you would need to adjust the heat of the stove.
- cumin powder, ginger powder, salt, and black pepper. Just like garlic and onions, this array of spices has the special function of enhancing the flavor of the soup to retain its maximum pumpkin flavor.
- water or vegetable broth or chicken broth
- garnishings (all optional)
- yogurt or heavy cream
- pumpkin seeds
- dried coriander
- croutons
How to Cook Pumpkin Soup at Home
- Get all the ingredients ready starting with fresh pumpkin: sugar pumpkin, butternut squash, or any of the same variety.
- Cut into quarters.
- Brush with olive oil, then place face down on a baking sheet with parchment paper in the oven until pumpkins are seared – like patches of golden brown on their skin.
- Scoop the flesh of the pumpkin using a spoon, then mash (or skip mashing and use an immersion blender later).
- Sautee garlic and onion for two minutes or until translucent, then add the pumpkin flesh. Add spices and mix.
- Add water or vegetable broth, let boil, then lower the heat. Mix with an immersion blender (if you skipped mashing the pumpkin earlier). Simmer over medium-low heat for a few more minutes.
- Season with salt and black pepper.
- Serve soup in bowls and top with garnishings.
Storing/Keeping Leftover Soup
Leftover soup can be stored in an airtight container in the fridge for a couple of days, or in the freezer for a month and reheated before serving. It is preferred that the left-over soup is stored without the garnishings.
Cooking tips
- Add a tablespoon or two of coconut milk for a creamier version.
- A tablespoon of brown sugar or maple syrup will sweeten the soup if you prefer a little sweetness.
Recipe:
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Creamy Pumpkin Soup
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: cooking
- Cuisine: International
Ingredients
- 1.2 kg pumpkin or butternut squash or any other similar type
- 1 onion (sliced (white or yellow)
- 3 cloves garlic (minced)
- 3 cups vegetable or chicken broth or water
- Salt and pepper
- 1 tsp cumin powder
- 1 tsp ginger powder
garnishings (optional)
- yogurt or heavy cream
- pumpkin seeds
- dried coriander
- croutons
Instructions
- Cut pumpkin into quarters.
- Brush with olive oil, then place face down on a baking sheet lined with parchment paper.
- Place in the pre-heated oven (400C, roast) for about half an hour or until pumpkin quarters are seared and the flesh is soft.
- Scoop the pumpkin flesh using a spoon. You can mash them here or use an immersion blender later.
- Sautee garlic and onion for two minutes or until translucent, then add the pumpkin flesh.
- Add ginger and cumin powder and mix over medium heat.
- Add water or vegetable broth, let boil, then lower the heat a bit. Mix with an immersion blender (if you did not mash them earlier). Simmer for a few minutes.
- Season with salt and black pepper.
- Serve soup in bowls and top with garnishings.
May I have it.
Hashim – with pleasure!
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