Pumpkin Soup Recipe (2 Ways)

It’s soup season, what higher method to start the season apart from this thick, creamy pumpkin soup. This can be the very best pumpkin soup with only 100 calories per serving makes it a satisfying meal. I actually have shared two version of soup which you’ll be able to select from. A straightforward classic pumpkin soup which is subtle in taste, a roasted pumpkin soup with more robust flavour. Don’t miss to enjoy this with some crusty bread or bread rolls.

Pumpkin soup Recipe

I used to be not a fan of pumpkin soup until I attempted it in a restaurant. The soup is made with roasted pumpkins and got here to me piping hot with a drizzle of cream served with dinner rolls.

About Pumpkin Soup

Fall is across the corner, There is no such thing as a higher method to start the season than this soup. When pumpkins are abundant and the weather turns cold. This soup is what I crave.

This classic soup is made with pumpkins, onions and garlic cooked in stock of selection and pureed till smooth. The sweetness of pumpkin shines on this soup and makes a satisfying meal by itself. Pumpkin soup is thick and creamy without the addition of cream. This squash soup is incredibly creamy without addition of cream.

Healthy and attractive pumpkin soup which is ideal on a chilly winter day. This soup is great for people who find themselves in weight-reduction plan or in weight reduction. You’ll be able to make this for lunch and revel in an enormous bowl of it with none guilt.

It’s Soup season, try my other soup recipes like Sweet Corn Chicken Soup, Dal Veg Soup, Mushroom Cream Soup and Veg Clear Soup

Pumpkin Soup Vegan

You’ll be able to easily make this pumpkin soup vegan and plant based. You’ll be able to skip the milk utilized in this recipe. Also in case you want it completely dairy free, As an alternative of milk or cream, you should use coconut milk or coconut cream and finish with a drizzle of additional virgin olive oil.

Watch Me Make Pumpkin Soup

Pumpkin Soup Ingredients

Pumpkin – you should use any number of pumpkin on this recipe. Pick Pumpkin with tender skin could be used because it is. But when pumpkin skins are thick, peel them and use.

Onions – white onions, yellow onions and even green onions gives subtle onion flavour in your soup. Red onions adds pungent onion flavour.

Garlic – be happy to make use of numerous garlic. garlic pairs well with pumpkin and makes it delicious.

Seasoning – I prefer using salt and pepper as seasonings. But you should use any spice powders and herbs.

Milk or Cream – soup is finished with milk for lighter option. Cream gives wealthy luxurious taste.

Oil or Butter – use flavourless oil or butter is used for cooking soup.

Optional – you’ll be able to flavour your soup with any herbs like thyme, rosemary, paprika.

Easy methods to Peel Pumpkin for Soup

In case your pumpkin skin looks thick and difficult, it’s best to peel them before you cook. Since it won’t puree properly so you would possibly find yourself with hard bits in your soup.

I pick small number of pumpkin for making soup. That is how I peel and cube pumpkin easily.

• Halve pumpkin and use a spoon to remove the seeds and membrane.
• Quarter each half of pumpkin so it’s in additional manageable size.
• use a peeler to peel the tough skin.
• Now chop them into small pieces.

Best Pumpkin for Pumpkin Soup

For making pumpkin soup, you should use any variety of eating pumpkins. I prefer to make use of tender, young pumpkins which has much tender flesh.

Butternut squash – peel skin, halve them using a pointy knife and cube them.

Sugar pumpkins, Any number of squash could be used.

Canned pumpkin puree – for shortcut option, you should use pumpkin puree for making soups.

Easy methods to Make Homemade Pumpkin Soup from Scratch (3 easy steps)

1. Peel and cube pumpkin.
2. Saute onions, garlic, pumpkin in oil or butter. Cook them in stock till tender.
3. Puree cooked pumpkin, reheat and add seasoning. Serve hot.

Variations & Flavours

While easy pumpkin soup is considered one of my comfort food and that’s how I make and serve my soup often. Sometimes you’ll be able to add different flavours and make robust flavoured soup.

Roasted Pumpkin Soup – I actually have shared a recipe for my roasted pumpkin soup below this recipe.

Thai flavoured – add a tbsp of thai green curry paste and finish the soup with a drizzle of coconut milk.

Roasted garlic flavour – Add a superb amount of confit garlic in your pumpkin soup to get intense garlic flavour.

Curried – load together with your favorite spice mix or curry powder so as to add tons of flavour.

Expert Suggestions

• Make sure that you peel the skins from pumpkin for incredibly smooth thick pumpkin soup.
• Cook the pumpkin till soft and tender which makes incredibly creamy.
• Immersion blender is best for grinding soups. In case you are using a blender, cool the soup after which mix.

Serving & Storage

Pumpkin soups are great for a fast lunch or dinner. It has incredibly long shelf life. You’ll be able to make and store pumpkin soups in an air tight container in fridge upto per week. 2 to three months in freezer. For reheating, you’ll be able to reheat in microwave or stove top.

This soup is a lightweight meal on itself. You’ll be able to serve them with breadsticks, white sauce pasta, red sauce pasta, salad or sandwiches for filling meal.

Easy methods to Make Pumpkin Soup (Stepwise Pictures)

1)Peel and slice onions. Peel your garlic and crush them evenly. Needn’t chop them finely. Heat 1 tbsp oil or butter in a pan. Saute onions and garlic for two to three minutes.

2)After 3 to 4 minutes cooking. Onions and garlic has got some color in them.

3)Add in cubed pumpkins and saute for two to 3minutes.

4)Let the pumpkin get some color on them. Those brown spots adds a lot flavour to your soup.

5)Now cover your soup with vegetable stock or chicken stock.  Mix well scraping all of the brown bits in. 

6)Cover and cook till your pumpkin is tender and cooked all through. 

7)Now we’re going to puree the soup. If you might have an immersion blender or stick blender, puree the soup directly within the pot. In case you don’t have an immersion blender, Cool the soup, strain the pumpkin using a slotted spoon and add it in a blender.

8)Mix till smooth.

9)Pour this puree back into the pot, add more stock if needed. Season with salt and pepper. Bring the whole lot to a boil. 

10)Drizzle in some milk or cream.

11)Serve hot. 

12)Season soup with extra black pepper and serve.

Easy methods to Make Roasted Pumpkin Soup

Roasting pumpkins with garlic and onion creates a caramelise taste to the soup. The sweetness of the pumpkin intensifies as you roast them. Also this method is straightforward than the classic recipe.

Roast pumpkins together with your favorite spices and herbs. I like a mix of rosemary and thyme. Roasting time is dependent upon the dimensions you chop the pumpkins.

You’ll be able to check Roasted pumpkin soup shorts video.

Ingredients

• 3 cups pumpkin (peeled & cubed)
• 1 onion (peeled & cubed)
• 8 garlic cloves
• 3 tbsp olive oil
• 1 tsp dried thyme
• ½ tsp dried rosemary
• salt & black pepper to taste
• 3 cups vegetable stock

For Maple Roasted Pumpkin Seeds

• 2 tsp butter
• ½ cup pumpkin seeds
• ½ tsp cayenne
• ¼ tsp dried rosemary
• 3 tbsp Maple syrup
• salt to taste

Easy methods to Make Roasted Pumpkin Soup

1)Preheat oven to 200 degree C. Take pumpkins, onions, garlic in a baking tray.

2)Drizzle with olive oil, rosemary, thyme, salt, pepper. Toss pumpkin within the oil mixture.

3)Place this in oven. Bake for 40 to 45 minutes. 

4)Once baked, take all of the roasted veggies in a blender, pour in stock.

5)Puree till smooth.

6)Transfer pureed soup back in a pot and warmth till hot.

7)Season with salt and pepper. Keep hot.

8)Now for making maple roasted pumpkin seeds. Heat 1 tsp butter in a frying pan. Add pumpkin seeds and toast them for two minutes till toasted.

9)Now add on dried rosemary, maple syrup, salt, cayenne and further butter. Cook the whole lot for two minutes.

10)Pour this mixture on a baking pan lined with parchment paper and permit them to chill. Once cooled the pumpkin seeds will turn crispy. 

11)Pour soup in a bowl and top with the crunchy maple roasted pumpkin seeds.

📖 Recipe Card

If you might have any questions not covered on this post and in case you need assistance, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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