Enjoy the taste of Fall with this deliciously comforting pumpkin soup!
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Autumn and pumpkins go hand in hand. Pumpkin pie. Pumpkin muffins. Pumpkin spiced lattes. And, of course, pumpkin soup. When pumpkins (or squash) are in season, I become a pumpkin fiend. I start making all sorts of fall soups, from pumpkin bisques to Thai pumpkin curry. But if you’re looking for a good ol’ fashioned pumpkin soup that warms the tummy on a brisk Fall day, this is it.
While some pumpkin soups are on the sweeter side with hints of cinnamon, I’ve opted for a savory flavor. Both butternut squash and pumpkin have a naturally sweet taste, so what I look to do is introduce pungent notes of garlic and onion. The broth and milk help tone the potency while also creating a rich, creamy taste.
Is Pumpkin Soup Healthy?
Pumpkin serves you a generous portion of vitamins, minerals, and antioxidants like vitamins A and C. Aside from the nutritional benefits, the pumpkin is high in fiber so it’s great for digestion and weight control, too. The addition of onion and garlic is more than just flavor enhancers—both are known for their anti-inflammatory and antibacterial properties. And while other pumpkin soups call for heavy cream, using half-and-half or milk significantly reduces the saturated fats in this dish. You could also swap the milk for a dairy-free alternative; unsweetened oat milk will work best in this recipe.
Pumpkin or Squash?
While pumpkin and butternut squash share some similarities, they also have notable differences. Either will make a delicious soup, but the flavor and texture will change. For example, while butternut squash and pumpkin share a sweet flavor, butternut squash tastes more nutty. I’ve also found that it makes this soup taste more smooth and creamy. I’m no expert, but the butternut squash’s flesh seems to puree to a silkier consistency.
Pumpkin, on the other hand, tastes more robust and fibrous. It’s still sweet but less inherently creamy. Personally, I think the pumpkin’s earthy flavor adds to the savoriness of this soup. Experimenting with either, or heck, even combining both, creates a soup that just screams autumn.
INGREDIENTS
- 2.4 lb pumpkin or butternut squash
- 1 onion, sliced
- 2 garlic cloves, peeled
- 3 cups low sodium vegetable or chicken broth
- 1 cup water
- Salt and pepper to taste
- 3/4 cup cream or half and half (or milk for a lighter option)
INSTRUCTIONS
Prep
Optionally roast the pumpkin for added depth of flavor.
Chop
Get the pumpkin ready by slicing, peeling, seeding, and cutting into chunks.
Cook
Boil the pumpkin with onion, garlic, and broth until everything is tender.
Blend
Puree the soup until it’s completely smooth for that perfect creamy texture.
Season
Add salt, pepper, and cream to the soup for a rich and comforting taste.
Serve
Garnish with cream, pepper, parsley, and enjoy with a side of crusty bread.
Enjoy
Savor the warmth and richness of your homemade pumpkin soup.
Devour!
FAQs & Tips
Whether making ahead or storing as leftovers, this soup will stay fresh in your fridge for 3 to 5 days. You can even freeze it for up to 3 months! Just be sure to use a freezer-proof container.
Yes, you could. Keep in mind that the texture and flavor will be different. Also, double-check the can to make sure it’s not pumpkin pie filling, which contains added sugars and spices.
You could add more pumpkin or cornstarch to thicken the soup. Also, you could grind cashew nuts to a fine paste, stir them in—the cashews add a yummy buttery taste!
I would leave it off so that any excess liquid gets reduced. This will help thicken the soup.
Serving Suggestions
When my soup is done, I like to sprinkle it with toasted pumpkin seeds before serving. Pistachios, cashews, and even roasted chickpeas are good, too. While a crusty bread is the go-to for most soups, I think cornbread is an excellent side and perfect for dipping. Or have the soup be your side with a grilled cheese or smoky chicken pesto sandwich. Salads a good option too, perhaps something full of fall flavors like this kale cranberry salad.
Pumpkin Soup – Classic and Easy
Ingredients
- 2.4 lb pumpkin or butternut squash unpeeled weight
- 1 onion sliced
- 2 garlic cloves peeled
- 3 cups low sodium vegetable or chicken broth
- 1 cup water
- Salt and pepper to taste
- 3/4 cup cream or half and half or milk for a lighter option
Instructions
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Preheat your oven to 375°F (190°C) if you prefer roasting the pumpkin for extra flavor.
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Prepare the pumpkin by slicing into 2.25-inch slices, removing the skin and seeds, and then cutting into 1.5-inch chunks.
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In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. The liquid should nearly cover the pumpkin. Bring to a boil, then simmer rapidly until the pumpkin is tender, about 10 minutes.
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Once the pumpkin is tender, remove the pot from heat. Use an immersion blender to puree the soup until smooth. If using a regular blender, blend in batches and be cautious of the steam.
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Season the blended soup with salt and pepper to taste. Gently stir in the cream, but do not boil to prevent the cream from splitting.
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Serve the soup in bowls, garnished with a drizzle of cream, a sprinkle of pepper, and parsley if desired. Accompany with crusty bread for dipping.
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DEVOUR!
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