Creamy Pumpkin Soup That's Better Than Any Restaurant!

Course: Comfort Food

Cuisine: American

Keyword: Autumn Recipes, cozy meals, Creamy Soup, gluten-free, pumpkin soup, vegetarian soup

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: bowls

Calories: 250kcal

This creamy pumpkin soup is a must-try dish that combines cozy comfort with rich flavors, ideal for any season.

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Equipment

Large Pot
stick blender

Ingredients

For the Base

4 cups fresh pumpkin or butternut squash
1 medium onion any variety
3 cloves garlic
4 cups vegetable or chicken broth low-sodium recommended
1 cup water use as needed

For Seasoning

1 teaspoon salt season to taste
½ teaspoon pepper or to taste

For Creaminess

1 cup cream or milk for a lighter option

Instructions

How to Make Pumpkin Soup

Prepare the Pumpkin: Cut the pumpkin into large chunks, peel off the skin, and remove the seeds. You want to have about 4 cups of prepared pumpkin ready for a truly fulfilling soup.
Combine Ingredients: In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, vegetable broth, and sufficient water. Ensure the liquid doesn't fully cover the pumpkin.
Cook the Mixture: Bring everything to a boil over medium-high heat. Then, reduce the heat and let it simmer for about 10 minutes, or until the pumpkin is fork-tender.
Blend Until Smooth: Using a stick blender or transferring the mixture to a regular blender, puree everything until it’s luxuriously smooth.
Season and Enrich: Stir in your desired amount of salt and pepper to taste, then add cream or milk for that silky texture.
Serve and Garnish: Ladle the soup into bowls while it’s still hot. Drizzle with more cream and sprinkle pepper on top.

Notes

Garnish with fresh herbs like parsley or chives for an extra touch. Store leftovers in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months.

Nutrition