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Pumpkin Soup

This document provides a recipe for classic pumpkin soup. It can be made quickly using pumpkin, onion, garlic, broth or stock, and milk or cream. The soup is blended smooth and seasoned with salt and pepper. Variations include adding curry powder, Thai red curry paste, ginger, or spices like cumin, coriander, paprika, turmeric, and cayenne. The secret is sautéing the onion and garlic to add savory depth before blending the soup.

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82 views2 pages

Pumpkin Soup

This document provides a recipe for classic pumpkin soup. It can be made quickly using pumpkin, onion, garlic, broth or stock, and milk or cream. The soup is blended smooth and seasoned with salt and pepper. Variations include adding curry powder, Thai red curry paste, ginger, or spices like cumin, coriander, paprika, turmeric, and cayenne. The secret is sautéing the onion and garlic to add savory depth before blending the soup.

Uploaded by

Buzz
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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Pumpkin Soup

This is a classic, easy pumpkin soup made with fresh pumpkin that is very fast to make. Thick, creamy
and full of flavour, this is THE pumpkin soup recipe you will make now and forever!

Don’t forget the hot buttered crusty bread for dunking! {Bonus: pumpkin soup is super healthy with
just 189 calories per serving!}

What goes in Pumpkin Soup

To make this great quick and easy pumpkin soup, you will need:

Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best
pumpkin to use and recipe notes for canned pureed pumpkin option;

Onion and garlic – the secret ingredients that adds extra savouriness into the soup flavour!!

Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!

Milk, cream or half and half stirred through at the end. Here’s my view on cream. Does it make it
better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need
cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make
Pumpkin Soup with milk instead.

If you don’t have cream but want extra richness in your soup, just add a touch of butter!

How to make pumpkin soup from scratch

Place peeled pumpkin, onion, garlic, broth/stock and water into a pot;

Boil rapidly for 15 minutes until pumpkin is very tender;

Use a stick blender or transfer to blender to blitz smooth; and

Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer.
The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness!

How to add flavours to pumpkin soup

While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it’s nice to
change things up by adding other flavours! Here are a few suggestions:

Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little

Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat. Cook for 2
minutes until really fragrant, then proceed with recipe ie add liquids and pumpkin etc. Then instead
of using cream, use coconut cream. Garnish with coriander/cilantro. SO GOOD!

Ginger– saute 1 tbsp finely chopped ginger in 1/2 tbsp oil or butter, then proceed with recipe.

Lightly Spiced – stir in 1/2 tsp each cumin, coriander and smoked paprika.

Turmeric – 1 1/2 tsp each ground turmeric, coriander and 1/4 tsp cayenne pepper

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