Pumpkin soup is a beloved autumn dish that offers a warm, satisfying taste. Its rich, creamy texture and sweet yet savoury flavour make it a perfect comfort food. Whether enjoyed on a chilly evening or as a starter to a hearty meal, pumpkin soup is a versatile culinary delight.
Let’s explore the world of pumpkin soup with two tasty recipes that everyone will enjoy.
Pumpkin Soup Recipe Tips
- Choose Your Pumpkin: Select any pumpkin variety you like, from the classic Kent, Jarrahdale or butternut. Whatever is on special will do.
- Add Some Spice: A pinch of nutmeg, cinnamon, or even a hint of chilli can add depth to the soup’s flavour.
- Swap the Cream: Use coconut milk or a dollop of yoghurt for a different twist.
- Toast Your Pepitas: Pepitas are just pumpkin seeds. Toast the pepitas until golden for the best flavour and crunch. If you have not got pepitas, then use old stale bread cut into 1 cm cubes toasted with some spices.
- Save Leftovers: This soup keeps well in the fridge for a few days and freezes beautifully for later enjoyment.
- Extra Veggies: Add some carrots or sweet potatoes to the pot with the pumpkin for added sweetness and nutrition.
Traditional Pumpkin Soup
This is a really simple pumpkin soup recipe, quick to make and very tasty. Let us know what you think of our pumpkin soup recipe by leaving your comments below.
Ingredients:
- 1 medium-sized pumpkin (approx. 2kgs)
- 3 medium-sized white onions, peeled down to the root but with root left intact
- 3 large garlic cloves
- Small amount of sunflower oil or light oil for roasting
- 800ml of chicken or vegetable stock (there is a little extra needed here depending on how thick you like your soup)
Directions:
- Preheat your oven to 210C/400F.
- Peel and dice the pumpkin into approx. 3cm/1.5in dice. DO NOT THROW AWAY THE SEEDS!
- Cut the onions into six segments down to the root, but leaving the root intact. Leave the garlic cloves in their skins.
- Toss the pumpkin, onions and garlic cloves in a little oil, so they are coated but not saturated. Place on a flat baking tray and roast in the oven until the pumpkin is soft and a little charred around the edges. Remove and put to one side.
- Bring your stock in a pan up to a rolling boil and remove from the heat. Remove the garlic cloves from the tray and tip the pumpkin and onions into the stock. Holding the garlic cloves in your hand, squeeze the flesh of the garlic into the stock. Stir well.
- At this stage, if you want to ‘spice’ up your soup, add a teaspoon of dried cumin and a couple of dashes of paprika. Blend the soup with a hand blender until smooth. Add a little more stock or water if the soup is too thick for your taste.
- Add more seasoning, pepper or salt if required.
Smooth Creamy Pumpkin Soup with Toasted Pepitas
This smooth creamy pumpkin soup is the perfect cure to a chilly winter’s afternoon. It’s nourishing, comforting, and incredibly cost effective to make. Whether you’re serving it as a starter or a main meal, it’s guaranteed to bring warmth and satisfaction to your table.
Ingredients
- 1 kg pumpkin (peeled, seeded, and chopped)
- 1 litre vegetable broth
- 1 onion (finely chopped)
- 2 cloves garlic (minced)
- 150 ml cream (or coconut milk/yoghurt)
- 2 tablespoons olive oil
- Salt and pepper to taste
- ¼ cup pepitas (pumpkin seeds)
Directions
- Sauté: In a large pot, heat the olive oil over medium heat. Add the onion and any vegetables and cook until softened, then add the garlic and cook for another minute.
- Simmer: Add the chopped pumpkin and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer until the pumpkin is tender (about 20 minutes).
- Blend: Using an immersion or stick blender or carefully transferring to a regular blender, puree the soup until smooth.
- Season: Stir in the cream (or alternative) and season with salt and pepper to taste. Heat through gently, but do not boil.
- Toast: In a dry pan, toast the pepitas over medium heat until golden and fragrant, stirring frequently to prevent burning.
- Serve: Ladle the soup into bowls, top with a generous sprinkle of toasted pepitas, and enjoy!
For more information on buying the right slow cooker for you, we recommend you review the following:
Slow Cooker Reviews
To find out more about other soup recipes, you can read BellyBelly’s article:
