What’s more comforting than a bowl of piping hot pumpkin soup on a cold winter night? Not much and better still it is super easy to make even a cooking novice can master this one. Some people like to roast their pumpkin beforehand but I have to say with pumpkin soup I am more of a traditionalist (aside from my toppings but more about that later). The flavour of the pumpkin is the star of the show so you really don’t need to get fancy, just let the pumpkin do its thing.
So you really don’t need many ingredients, in this recipe I have used butternut pumpkin but you can use any type of pumpkin you like, I also put a potato or two in my soup (I don’t know why, my mum always did so I do too). Sorry vegetarians but I do use chicken stock in my pumpkin soup but that can be easily substituted with vegetable stock to make it a vegetarian and vegan friendly :).
Texture is key to a pumpkin soup, too thin and you have a watery soup, too thick and you are eating a puree, neither is pleasant to eat somewhere in between is what you are looking for.
This recipe will feed 4 – 6 people but I usually make a double batch because it freezes well and is a really convenient quick meal when you don’t have much time, just defrost and heat up in a saucepan and you have dinner on the table in 10 minutes.
Sometimes I like to eat my pumpkin soup simply with some salt and pepper however more often than not I pimp it up at the end. Its traditional to pour a dash of cream or sour cream when you serve your pumpkin soup but I also like to add a teaspoon of grated parmesan and a sprinkle of dried chilli flakes for an extra flavour bomb, either way is delicious. And it goes with out saying but warm crusty bread and butter are the perfect accompaniment.
Pumpkin Soup
Equipment
- 1 Large pot or Dutch oven with lid
- 1 Chopping Board
- 1 Stick blender
Ingredients
- 1 tbsp Olive oil
- 1 Brown onion finely chopped
- 2 Garlic cloves minced
- 2 kg Butternut pumpkin cut into 5cm cubes
- 1 Potato cut into 5cm cubes
- 2 litres Chicken stock sub with vegetable stock for vegetarian option
- 1 tbsp Pepper
- 1 tbsp Salt
To Serve
- 1 tsp Cream or sour sream optional
- 1 tsp Grated parmesan optional
- 1 tsp Dried chilli flakes optional
Instructions
- Heat your pot to medium heat and add olive oil.
- Add onion to the pot and fry for a couple of minutes until they become opaque.
- Add garlic and fry for an additional minute.
- Pop pumpkin and potato in the pot and fry for 2 minutes using a wooden spoon to ensure pumpkin and potato are coated with oil.
- Add stock to the pot along with pepper and salt and bring to the boil.
- Turn the heat down, cover the pot with a lid and simmer for 30 minutes.
- When 30 minutes is up, turn the heat off and remove the lid, allow to cool for 10 minutes.
- To check if pumpkin is ready pierce a piece with a butter knife, its should slide through without any resistance.
- Use a stick blender to blend your soup until there is lumps and the texture of your soup is smooth and velvety.
- Divide into bowls and top with optional toppings, we like a tsp of cream or sour cream, a tsp of grated parmesan and a sprinkle of dried chilli flakes.
- Serve with warm crusty bread and butter.
Video
Nutrition
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