This Pumpkin Soup recipe only needs a few ingredients and is so simple to make! A flavorful, thick, and creamy pumpkin soup that will have your whole family begging for more.
I can never turn down a bowl of creamy pumpkin soup, especially with a dash of fresh parsley. My husband and I enjoy this soup on a cold day on its own or as a side. The flavors are natural plus the taste is so rich and creamy.
It’s a great way to enjoy soup without worrying about calories. It’s a simple, classic pumpkin soup recipe that doesn’t need add-ins. If you’re looking for an easy, healthy soup recipe, this one’s for you.Â
Why Make It?
Why buy store-bought soup if you can easily make it a home? Here are some benefits when making it from scratch.
Adjust the over all taste according to what you personally enjoy.
Store-bought soups have preservatives, this one doesn’t.
Fresh ingredients gives better flavor making the dish more tasty.
What Pumpkin To Use
Any pumpkin can work well with this recipe. So feel free to choose which one is readily available to you in your local market or groceries. Here are some eating varieties you can pick from:
Butternut squash also called sugar pie pumpkin.
In the Philippines, it is locally known as calabaza that is used to make ginataang kalabasa.
Queensland blue and Japanese pumpkin are also great options.
Garlic and Onion – Are the ingredients to make pumpkin soup tastier.
Vegetable broth/stock – just plain water will do. Chicken stock will also work as another option.
Butter –Â Â adds richness to the soup.
Heavy Cream – I find cream as an add-in or garnish and can be skipped if you want it to be dairy-free.
Cooking Tips
Stir in a bit of cayenne pepper or curry powder if you want some spice in your soup. You can also add a bit of grated fresh ginger to add another layer of flavor.
The soup is great on its own but suggested toppings are, chopped parsley, pumpkin seed, chopped cilantro and black pepper.
If you want Roast Pumpkin Soup – Brush olive oil over the quartered, pumpkin flesh then place in baking sheet. Roast pumpkin in the oven for 35 minutes until fork tender.
Season the soup with salt if needed and according to your personal preference.
How To Serve And Store
Serve while warm with some garlic bread or top with croutons on its own or as a side dish.
To store left-overs, place soup in an airtight container and keep in the refrigerator for 4 to 5 days.
To freeze, place soup in an airtight container in the freezer for 3 months. Thaw then reheat when ready to consume again.
You May Also Like
Laksa noodle soup – with its signature rich curry base that is flavorful and fragrant! Topped with tofu puffs, fish cakes, egg and beansprouts.
Adobong Sitaw is a simple, quick and delicious Filipino vegetable dish. Crisp yet tender string beans with pork cooked adobo-style! Â
This Pumpkin Soup recipe only needs a few ingredients and is so simple to make! A flavorful, thick, and creamy pumpkin soup that will have your whole family begging for more. Â
2 tablespoon butter, 1 medium onion, 3 cloves garlic
Tip in pumpkin and pour vegetable broth. Simmer until pumpkin are soft.
2 cups vegetable broth
Remove from heat then carefully pour pumpkin mixture in an immersion blender and blend until creamy or use a stick blender to blend until smooth in the pot.
Transfer in a bowl then serve while warm topped with cream. Bon appetit!
