This is THE Pumpkin Soup recipe you will make now and forever! It’s thick, creamy, irresistible and just super easy to make!
Some recipes should be kept simple as nature intended them to be, and in my opinion, Pumpkin Soup is one of those dishes. The natural flavour of pumpkin is good enough that you need very little to make a beautiful, creamy, full flavoured soup.
This deliciously creamy Pumpkin Soup is served at our family’s Thanksgiving dinner every year and is about to be yours, too. Let’s get cooking!
TO MAKE PUMPKIN SOUP, YOU WILL NEED
- 1kg pumpkin, quartered, seeds removed
- 4 tbsp olive oil
- 100g butter
- 1 large white onion, diced
- 2 medium carrots, peeled and roughly chopped
- 1 leek, white and light green parts only, roughly chopped
- 3 cloves of garlic, minced
- 2 thumb sized pieces of ginger, minced
- 1 greed apple, diced
- 1/2 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp paprika
- 1 large potato, diced
- 200g cooked cannellini beans
- 1l stock
- A bunch of thyme
- A bunch of rosemary
- 400g sour cream
- 3 tbsp white wine vinegar
- Salt and pepper to taste
See the recipe card for full information on ingredients and quantities.
HOW DO YOU MAKE PUMPKIN SOUP?
Step 1: Brush 1 tbsp of olive oil over the pumpkin flesh, place cut sides down onto a baking sheet, roast in an oven set to 200 C for 30 minutes or until the flesh is soft.
Step 2: Place a pot over medium heat, add the butter and 3 tbsp of olive oil, melt the butter.
Step 3: Add the onion with some salt, sweat for 3 minutes. Add the carrots and leek, cook for another 3 minutes. Add the ginger, garlic and apple, cook for 2 minutes.
Step 4: Add the chilli flakes, turmeric, paprika, potato, beans, stock, salt and pepper. Make a bouquet garni with the rosemary and thyme. Add it to the pot. Cover and cook for 30 minutes.
Step 5: Remove the herbs, add the pumpkin flesh (discard the skin), sour cream and vinegar, then blend until smooth.
If too thick, add some water or stock. If too thin – cook and reduce.
Step 6: Serve and enjoy your creamy, hearty Pumpkin Soup!
RECIPE NOTES AND HELPFUL TIPS:
The potato in this recipe is completely optional, it adds to the creaminess but it can be omitted. So are the beans – these additionally add some more protein to the soup, making it more hearty.
The green apple adds some acidity, but also optional.
I used chicken stock, but you could use veggie stock instead to make this dish vegetarian.
I served the soup with some fried chorizo, roasted pumpkin seeds, chives and toasted bread.
NUTRITIONAL INFORMATION:
Yield: 4 | Estimate the nutritional information for each serving:
Calories: 189kcal | Total Fat: 11g | Cholesterol: 40mg | Sodium: 723mg | Total Carbohydrates: 22g | Sugar: 9g | Protein: 3g | Calcium: 81mg | Iron: 2.1mg | Potassium: 912mg | Fiber: 1g | Vitamin A: 220IU | Vitamin C: 25mg
FREQUENTLY ASKED QUESTIONS (FAQs):
1. Can I use canned pumpkin instead of fresh?
While fresh pumpkin is recommended for this recipe, you can use canned pumpkin as a convenient alternative. Adjust the quantity according to taste.
2. What type of pumpkin is best for this recipe?
Any sweet and dense pumpkin variety, such as sugar pie pumpkin or butternut squash, works well.
3. Can I substitute another oil for olive oil?
Yes, you can use vegetable oil or another neutral oil as a substitute for olive oil.
4. Is it necessary to use both butter and olive oil?
The combination of butter and olive oil adds flavor complexity. You can use one or the other if preferred, but the combination is recommended for richness.
5. How can I make this Pumpkin Soup vegan?
Replace butter with plant-based margarine, and use vegetable stock instead of chicken stock. Omit the sour cream or use a non-dairy alternative.
6. Can I omit the chili flakes if I don’t want it spicy?
Yes, you can omit the chili flakes if you prefer a milder flavor. Adjust the spiciness according to your taste.
7. What can I use instead of white wine vinegar?
Apple cider vinegar or a squeeze of lemon juice can be used as substitutes for white wine vinegar.
8. Can I use a hand blender to puree the Pumpkin Soup?
Yes, a hand blender can be used to puree the soup directly in the pot. Alternatively, transfer the soup in batches to a blender.
9. Can I make this Pumpkin Soup in advance?
Yes, the flavors often develop more after a day. Store it in the refrigerator and reheat when ready to serve.
10. Can I freeze this Pumpkin Soup ?
Yes, you can freeze the soup in airtight containers for up to three months. Thaw in the refrigerator before reheating.
Let’s Make This Creamy Roasted Pumpkin Soup!
And there you have it – this easy, yummy Pumpkin Soup is ready to take its place on your table. If you decide to give it a shot, make sure to snap a photo and share it with us on Facebook and Pinterest.
Be sure to follow us for more yummy recipes in the future. Until next time, happy cooking!
Creamy Roasted Pumpkin Soup
Print ThisIngredients
- 1kg pumpkin, quartered, seeds removed
- 4 tbsp olive oil
- 100g butter
- 1 large white onion, diced
- 2 medium carrots, peeled and roughly chopped
- 1 leek, white and light green parts only, roughly chopped
- 3 cloves of garlic, minced
- 2 thumb sized pieces of ginger, minced
- 1 greed apple, diced
- 1/2 tsp chilli flakes
- 1 tsp turmeric
- 1 tsp paprika
- 1 large potato, diced
- 200g cooked cannellini beans
- 1l stock
- A bunch of thyme
- A bunch of rosemary
- 400g sour cream
- 3 tbsp white wine vinegar
- Salt and pepper to taste
Instructions
Step 1: Brush 1 tbsp of olive oil over the pumpkin flesh, place cut sides down onto a baking sheet, roast in an oven set to 200 C for 30 minutes or until the flesh is soft.
Step 2: Place a pot over medium heat, add the butter and 3 tbsp of olive oil, melt the butter.
Step 3: Add the onion with some salt, sweat for 3 minutes. Add the carrots and leek, cook for another 3 minutes. Add the ginger, garlic and apple, cook for 2 minutes.
Step 4: Add the chilli flakes, turmeric, paprika, potato, beans, stock, salt and pepper. Make a bouquet garni with the rosemary and thyme. Add it to the pot. Cover and cook for 30 minutes.
Step 5: Remove the herbs, add the pumpkin flesh (discard the skin), sour cream and vinegar, then blend until smooth.
If too thick, add some water or stock. If too thin – cook and reduce.
Step 6: Serve and enjoy your creamy, hearty Pumpkin Soup!
