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Creamy Pumpkin Soup Recipe

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★★★★★

4.7 from 114 reviews

This comforting pumpkin soup recipe is a creamy and flavorful dish perfect for chilly days. Made with pumpkin, potatoes, sautéed onions, and vegetable stock, it’s pureed to a smooth consistency and can be finished with milk or cream for extra richness. Serve it with crusty bread or savory scones for a satisfying meal.

Ingredients

Scale

Soup Base

  • 2 Tbsp extra virgin olive oil
  • 1 medium onion, diced
  • 1 can organic pumpkin (or 2 cups/450 g cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed)
  • 4 cups vegetable stock (or chicken stock)
  • 2 medium potatoes, peeled and cut into chunks
  • ¼ tsp salt (to taste)
  • ⅛ tsp pepper (to taste)

Optional Garnish

  • ½ cup milk
  • 1 Tbsp cream (for swirling as garnish)

Instructions

  1. Sauté Onions: Heat the olive oil in a pot over medium-high heat. Add the diced onions and sauté for a few minutes until they become translucent and fragrant.
  2. Add Pumpkin and Stock: Add your choice of pumpkin to the pot. Cook for a few minutes to combine flavors, then pour in the vegetable stock and stir well.
  3. Add Potatoes and Simmer: Add the peeled, chunked potatoes to the pot. Stir and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for about 20 minutes, or until the potatoes are soft and tender.
  4. Puree the Soup: Using an immersion blender, purée the soup directly in the pot until smooth and creamy. If using a regular blender, carefully blend the hot soup in batches to avoid splashes.
  5. Add Milk (Optional): Stir in the milk if you prefer a lighter, creamier texture. Adjust seasoning with additional salt and pepper if needed.
  6. Serve and Garnish: Ladle the soup into bowls. For a decorative touch, add a tablespoon of cream and swirl it into the soup to create a pretty pattern. You can also make small dots of cream in a circle and use a toothpick to drag through them for a heart-shaped garnish. Serve hot with crusty bread or savory scones.

Notes

  • You can substitute vegetable stock with chicken stock for a different flavor profile.
  • Use fresh or frozen pumpkin if canned is not available; baking the pumpkin beforehand enhances its natural sweetness.
  • The cream garnish is optional but adds a lovely visual and rich taste.
  • Be cautious when blending hot soup to avoid splashing and burns.
  • This soup freezes well; store leftovers in airtight containers for up to 3 months.

Keywords: pumpkin soup, creamy pumpkin soup, easy pumpkin soup, vegetarian soup, fall recipes, autumn soup

Find it online: https://thedishspot.com/creamy-pumpkin-soup-recipe/