Easy Pumpkin Soup Recipe
Author: Jean Barwick
Date: 2023-02-11
Enjoy the best of fall with this classic Pumpkin Soup. This simple roasted garlic pumpkin soup is easy enough to make for a warming weeknight meal.
Cream of Pumpkin Soup
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 6 servings
Number of ingredients: 13
- 3 tablespoons butter, softened
- 1 tablespoon brown sugar
- ¼ teaspoon ground cinnamon
- 4 slices whole wheat bread
- 1 cup chopped onion
- 2 tablespoons butter, melted
- 2 (14.5 ounce) cans chicken broth
- 1 (15 ounce) can pumpkin puree
- 1 teaspoon salt
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground ginger
- ⅛ teaspoon ground black pepper
- 1 cup heavy whipping cream
- Calories: 321.6 calories
- Carbohydrate: 20.2 g
- Cholesterol: 82.8 mg
- Fat: 25.4 g
- Fiber: 3.9 g
- Protein: 5.1 g
- Saturated Fat: 15.5 g
- Sodium: 1313 mg
- Sugar: 7.4 g
- Preheat oven to 400 degrees F (200 degrees C). To make the croutons, combine softened butter, brown sugar, and cinnamon. Spread butter mixture evenly over one side of each bread slice. Place bread, buttered side up, on a baking sheet. Bake 8 to 10 minutes, or until bread is crisp and topping is bubbly. Cut each slice of bread into 8 small triangles or squares.
- Saute onion in butter in a medium saucepan until tender. Add 1 can chicken broth; stir well. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
- Transfer broth mixture into the container of a blender or processor. Process until smooth.
- Return mixture to saucepan. Add remaining can of broth, pumpkin, salt, ground cinnamon, ground ginger, and ground pepper; stir well. Bring to a boil; cover, reduce heat, and simmer 10 minutes more, stirring occasionally.
- Stir in whipping cream and heat through. Do not boil. Ladle into individual soup bowls. Top each serving with Cinnamon Croutons.
COOKING TIPS:
What do you need to make Pumpkin Soup?
For this delicious and convenient pumpkin soup, gather the following ingredients: Pumpkin – peeled and cut into large pieces (or buy pre-cut). Onion and garlic – the special elements that enhance the soup's savory taste! Stock/broth and water – essential for a flavorful pumpkin soup, so don't omit the broth!
What is the secret ingredient in Pumpkin Soup?
If you're not fond of chopping and peeling pumpkin, give my No-Chop Roasted Pumpkin Soup a try! Adjust the salt and pepper to your liking, and choose between milk or cream based on your preference. The garlic and onion are the key elements that make this soup special.
How many ingredients are in a JAP Pumpkin Soup?
4kg of Jap or Kent pumpkin, peeled and cut into large chunks, along with diced onion and bacon pieces, are all you need to make a delicious pumpkin soup. Add 3 cups of chicken stock for flavor and, if desired, ¼ cup of milk can be added for a creamier texture.
How to cook pumpkin and potato soup?
1. Begin by heating oil in a spacious pot, then cook onion and garlic on low heat until the onion becomes translucent. 2. Proceed by adding pumpkin, potato, and stock to the pot, bringing it to a boil. 3. Once boiling, reduce the heat and let it simmer for approximately 20 minutes, or until the pumpkin reaches a tender consistency. 4. Take the pot off the heat and allow it to cool slightly. 5. After cooling, puree the mixture in a blender until it becomes smooth. 6. Finally, serve with a dollop of yogurt.
Easy Pumpkin Soup Recipe
Total time: 40 minutes
Cook time: 30 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: soup
Number of ingredients: 9
- 4 cups vegetable broth
- 1 can pure pumpkin ((796 mls))
- 1/2 cup apple sauce
- 1/2 tsp pumpkin spice
- 1 tbsp olive oil (extra virgin, for cooking)
- 1 cup diced onion
- 1 cup chopped celery
- 1 clove minced garlic
- 1 cup heavy cream
- Place the pumpkin and vegetable broth in a large saucepan and bring to a boil. Reduce heat and add applesauce and pumpkin spice, allow to simmer for 20min.
- Meanwhile, in a medium saucepan over medium heat add the olive oil, onion, celery and garlic. Cook for 2-3 minutes, or until slightly browned and translucent. Add to the large saucepan.
- OPTIONAL - If you want a smooth soup - Transfer the soup mixture to a blender to puree the soup, once finished return the soup to the saucepan and allow it to simmer for 5-10min.
- Remove from heat and stir in the heavy cream.
Pumpkin Soup
Total time: 50 minutes
Prep time: 10 minutes
Yields: 4 servings
Cuisine: American
Number of ingredients: 8
- 1 tbsp. extra-virgin olive oil
- 1 large onion, coarsely chopped
- 4 cloves garlic, minced
- 4 lb. pumpkin (any kind but preferably sugar pie)
- 4 c. low-sodium chicken broth
- Kosher salt
- Freshly ground black pepper
- 1/2 c. heavy cream, plus more for garnish
- In a heavy soup pot or Dutch oven over medium heat, heat oil. Add onion and garlic and cook until golden.
- Meanwhile, halve, peel, and scrape out seeds of the pumpkin. Cut into chunks.
- Add pumpkin chunks and broth to pot. Season with salt and pepper. Bring to a boil, uncovered, then reduce heat to a simmer. Simmer until pumpkin is fork-tender, about 30 minutes.
- Remove pot from heat and, using an immersion blender, blend mixture until smooth. (Alternatively, let soup cool, then blend in a blender.) Stir in cream and season to taste.
- To serve, ladle soup into bowls, add a swirl of cream, and garnish with pepper.
Simple Pumpkin Soup
Total time: 30 minutes
Cook time: 20 minutes
Prep time: 10 minutes
Yields: 6 servings
Number of ingredients: 9
- 1 litre liquid vegetable stock
- 2 medium potato (peeled & diced)
- 1 kg peeled pumpkin (diced)
- 1 onion (finely chopped)
- 1 garlic clove (crushed)
- 1 teaspoon ground cumin
- 1⁄2 teaspoon ground nutmeg
- fresh parsley (chopped)
- sour cream
- Into a large pot, add all ingredients and bring to a boil. Reduce to a simmer over medium heat and cook until vegetables are tender.
- Take off heat. Using a stick blender, blend until smooth.
- Return soup into the pot to reheat gently (if required). Serve with fresh chopped parsley and a dollop of sour cream on top.
Roasted Garlic Pumpkin Soup
Total time: 50 minutes
Yields: 8 servings
Number of ingredients: 11
- 1 4-pound sugar pumpkin
- 1 small garlic bulb
- 3 tablespoons olive oil, divided
- 1 tablespoon salt, divided
- 1 teaspoon freshly ground black pepper
- 1 large onion, diced
- 4 cups vegetable broth
- 1/2 cup coconut milk
- 1 tablespoon maple syrup
- 1/4 teaspoon ground nutmeg
- Pepitas, fresh thyme, for garnish
- Gather the ingredients.
- Preheat the oven to 400F.
- Cut the bulb of garlic in half. Place a half of the garlic onto each half of the pumpkin, drizzle the olive oil over the garlic heads, sprinkle with salt and then flip over, cut side down onto the pumpkin.
- Bake in the preheated oven for 35 minutes or until the pumpkin is tender when pricked with a fork.
- While the pumpkin is baking, begin cooking the other ingredients.
- Add in the vegetable broth and cook on low heat until the pumpkin is finished cooking.
- Remove the garlic cloves from the bulb and scoop the pumpkin out from the skin. Add the cloves and the pumpkin flesh to the pot and cook for 10 minutes. You can add as many or as few garlic cloves as you wish. The more cloves you add, the more intense the garlic flavor.
- Add the remaining onions, coconut milk, maple syrup, and ground nutmeg to the pot. Then add the entire contents to a blender (or use and immersion blender) and blend until completely smooth. Add more salt and pepper to taste, heat to desired temperature and serve with more coconut milk and some toasted pepitas.