Nothing is more comforting than a bowl of pumpkin soup on a cold day. If you’re after the best pumpkin soup to impress your guests, don’t look past this thick and creamy option. With a swirl of cream, and some salt and pepper, you’ve got winter lunch, or dinner sorted.
Ingredients
Method
Peel and deseed pumpkin. Cut into 4cm pieces.
Heat olive oil in a stockpot on medium heat. Add onion and garlic. Cook, stirring occasionally for about 3 minutes, or until soft. Cook, stirring for 30 seconds.
Add stock and pumpkin to pot. Season. Increase heat to high and bring to boil. Reduce to low and simmer, uncovered, stirring occasionally, for 30 minutes, or until pumpkin is very tender. Remove from heat. Cool slightly.
Blend soup, using a stick mixer until smooth. Return soup to low heat and add enough water until soup is your desired consistency. Stir on low heat until hot. Season.
Divide soup into bowls. Serve drizzled with cream and serve with freshly ground black pepper.
What is the best pumpkin for pumpkin soup?
The answer is, there is no best pumpkin to choose! In this recipe, we’ve used butternut pumpkin because it’s usually the most accessible (and the most affordable).
Butternut pumpkin has a sweeter flavour, and works perfectly in a hearty pumpkin soup.
Why is my pumpkin soup tasteless?
If you’re looking to add in more than just cream to your pumpkin soup, why not try one of these recipes:
- Roast pumpkin soup with Thai flavours
- Roast pumpkin soup infused with honey and nutmeg
- Quick pumpkin soup
How to store pumpkin soup
Pumpkin soup can keep in the fridge for 4-5 days, but can last way longer if you put it in the freezer. It can be frozen in an airtight container for up to three months.
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