Pumpkin Soup Recipe Ingredients (for 4 servings):
Discover comforting autumn soup recipes perfect for chilly days. Enjoy hearty, seasonal ingredients in easy-to-make soups that warm body and soul.
- 1 kg (2.2 lbs) pumpkin (or butternut squash), peeled and cubed
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 liter (4 cups) vegetable broth
- 200 ml (3/4 cup) heavy cream (optional)
- Salt and pepper to taste
- A pinch of grated nuts
- Pumpkin seeds for garnish Instructions
Using a sizeable cooking vessel, warm the extra virgin olive oil on a moderate flame.
Add the chopped onion and minced garlic.
Sauté until soft and translucent (about 5 minutes).
Add the pumpkin cubes and stir to coat with oil.
Cook for an additional 5 minutes.
Pour in the vegetable broth.
Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until the pumpkin is tender.
Remove from heat and let it cool slightly.
An immersion blender will puree the soup directly in the pot until smooth. Alternatively, you can use a regular blender, working in small batches.
If using heavy cream, stir it in now. Add flavor by incorporating a sprinkle of salt, a dash of freshly ground black pepper, and a subtle hint of grated nutmeg.
Taste and adjust seasoning if needed.
You could gently reheat the soup if necessary.
Serve in bowls, garnished with some toasted pumpkin seeds for added crunch.
Tips: You can replace the heavy cream with milk or coconut milk for a lighter version. Add a chopped apple with the pumpkin for extra sweetness. A bit of fresh grated ginger can add an interesting flavor. This soup is not only delicious but also very nutritious, rich in vitamins and minerals thanks to the pumpkin. It’s perfect for cold evenings.