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pumpkin soup

Creamy Pumpkin Soup

This comforting pumpkin soup combines silky-smooth texture with natural sweetness and savory depth, ready in under 30 minutes. Perfect for chilly days, it’s a cozy, satisfying bowl of warmth that’s both simple and delicious.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soup, Starter
Cuisine: International
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Base
  • 1.2 kg pumpkin or butternut squash unpeeled weight; ripe and firm
  • 1 medium onion white, yellow, or brown; sliced thinly
  • 2 cloves garlic peeled; kept whole
For the Broth
  • 3 cups low-sodium vegetable or chicken stock
  • 1 cup water
Seasoning
  • salt to taste
  • black pepper freshly ground, to taste

Method
 

  1. Cut pumpkin into thick slices, remove skin and seeds, then chop into 1.5" chunks. Slice onion and peel garlic cloves.
  2. Place pumpkin, onion, garlic, broth, and water in a large pot. The liquid should nearly cover the pumpkin. Bring to a boil over medium-high heat, then reduce to a lively simmer, uncovered.
  3. Simmer for around 10 minutes, or until pumpkin is tender when pierced with a knife.
  4. Remove from heat. Use a stick blender to purée until smooth. If using a countertop blender, work in batches and vent to release steam.
  5. Season with salt and pepper to taste. If using cream or coconut milk, stir in gently without boiling.
  6. Ladle into warm bowls. Garnish with cream, parsley, or roasted pumpkin seeds. Serve with crusty bread.

Notes

Use kabocha or sugar pumpkin for a sweeter flavor. For dairy-free, replace cream with coconut milk. Roasting the pumpkin before simmering adds a rich, caramelized taste. Adjust thickness with extra broth as desired.