Pumpkin Soup

Ingredients:

1.2 kg / 2.4 lb pumpkin (any type) OR butternut squash, unpeeled weight (Note 1)

1 onion , sliced (white, brown, yellow)

2 garlic cloves , peeled whole

3 cups vegetable or chicken broth/stock , low sodium

1 cup water

Salt and pepper

FINISHES:

1/2 – 3/4 cup cream , half and half or milk (Note 2)

Instructions:

Cut the pumpkin into 3cm / 2.25″ slices. Cut the skin off and scrape seeds out (video is helpful). Cut into 4cm / 1.5″ chunks.

Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin.

Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.

Remove from heat and use a stick blender to blend until smooth (Note 3 for blender).

Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).

Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!

Recipe Notes:

1. Pumpkin – ~2.4lb / 1.2kg pumpkin before peeling and removing seeds. Approximate is fine – use the liquid levels in the video as a guide for quantity.

Butternut Squash is also ideal in this. It’s called Butternut Pumpkin in Australia.

To make this with canned pumpkin puree, you will need 2 cans. Add it in place of the fresh pumpkin and follow recipe as is.

2. Cream – cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without – I often make it with just milk. To add a rich finish, I sometimes stir through a bit of butter instead!

3. Pureeing – you can use a blender BUT you must make sure that the soup is cooled slightly before blending it, otherwise you will find out the hard way that hot soup + blender = soup explosion (literally, the lid will blow off the blender when you start blending it).

4. Flavour variations – see in post for list of suggestions, including quantities.

5. Nutrition per serving, assuming 4 servings and made with cream.

Nutrition Information:

Frequently Asked Questions:

Can I use any type of pumpkin for this soup?

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Yes, you can use any type of pumpkin or butternut squash for this recipe.

The choice of pumpkin may slightly alter the flavor and texture of the soup.

What’s the purpose of leaving the skin on the butternut squash?

The skin on the butternut squash doesn’t need to be removed before cooking.

It becomes tender during the boiling process and can be easily blended, adding extra nutrients and simplifying preparation.

Can I use chicken broth instead of vegetable broth?

Absolutely. You can use either vegetable or chicken broth based on your preference or dietary restrictions.

Ensure that the broth is low in sodium for better control of the soup’s overall saltiness.

Is it necessary to use a stick blender, or can I use a regular blender?

While a stick blender is convenient, you can use a regular blender.

However, be cautious not to overfill the blender, and blend the soup in batches to avoid spills.

Allow the soup to cool slightly before blending.

Why should I avoid boiling the soup after adding cream?

Boiling the soup after adding cream may cause it to split, resulting in an undesirable texture.

To maintain a smooth and creamy consistency, it’s recommended to stir in the cream off the heat and avoid further boiling.

Can I use other types of squash besides pumpkin or butternut?

Yes, you can experiment with different squash varieties, adjusting the flavor and texture to your preference.

However, keep in mind that the taste may vary.

Do I need to remove the skin from the butternut squash before cooking?

No, the skin of the butternut squash doesn’t need to be removed.

It becomes tender during cooking and can be blended along with the flesh for added nutrients.

Can I use chicken broth instead of vegetable broth in the soup?

Absolutely, you can use either vegetable or chicken broth based on your taste preferences.

Opt for low-sodium broth to control the overall saltiness of the soup.

Can I use a regular blender instead of a stick blender to puree the soup?

Yes, a regular blender can be used. Ensure not to overfill it, blend the soup in batches, and allow it to cool slightly before blending to prevent spills and burns.

Why is it important not to boil the soup after adding cream?

Boiling the soup after adding cream can cause the cream to split, resulting in an undesirable texture.

To maintain a smooth consistency, stir in the cream off the heat and avoid boiling the soup further.