This is an easy pumpkin soup made with fresh pumpkin. Thick, creamy and full of flavor, this is THE pumpkin soup recipe you will make over and over again! On cooler days, there’s nothing better than dunking crusty bread into a big bowl of creamy pumpkin soup.
Pumpkin – Peeled and chopped into large chunks (or purchase it pre-cut). See below for the best pumpkin to use and recipe notes for canned pureed pumpkin option; I recommend using a Crown Prince pumpkin for this indulgent soup!
Onion and garlic – the secret ingredient that adds extra savor into the soup flavor;
Stock/broth and water – for a tastier pumpkin soup, don’t skip the broth!
Milk, cream coconut milk or half and half stirred through at the end. Here’s my view on cream. Does it make it better? Yes, insofar as adding richness to the soup. Is it necessary? Absolutely not. You do NOT need cream to make the soup thicker. All the thickness comes from the pumpkin itself. I usually make Pumpkin Soup with milk instead.
Spices-caraway seeds, nutmeg, star anise, garam masala
Bacon stripes: fried
Pumpkin oil and balsamic vinegar for extra flavor!
If you don’t have cream but want extra richness in your soup, just add a touch of butter!
Method: 4 easy steps away from this easy pumpkin soup which is thick and creamy!
- Place peeled pumpkin, sweet potato, carrot, onion, garlic, ginger, broth and water into a pot;
- Boil rapidly for 15 minutes until pumpkin is very tender;
- Use a stick blender or transfer to blender to blitz smooth; and
- Adjust salt and pepper to taste, caraway seeds, nutmeg, curry or garam masala (optional) then add either milk OR cream – whichever you prefer.
- Fry the finelly chopped bacon.
A bit of chopping, plonk it all in a pot, blitz, spoon 1 tbsp og pumpkin oil and balsamic vinegar, season then serve.
And this is what you end up with – a thick and creamy pumpkin soup that’s full of flavor. Garnish with pumpkin seed and pour over balsamic vinegar or pumpkin oil. You’ll be mopping up every last bit of this with your bread!
Second soup recipe the Canadian version
Ingredients: 1 tbsp vegetable oil, 50g butter, 1onion, finely chopped, 150 maple cured bacon, cut into small pieces
½ Crown Prince pumpkin or onion squash, peeled, deseeded and cut into medium chunks (you need about 500g pumpkin flesh), 1l chicken stock, 100ml double cream, 3 tbsp pumpkin seeds, toasted, maple syrup for drizzling
Directions: STEP 1
In a large, heavy-bottomed pan, heat the oil with 25g butter. Add the onion and a pinch of salt and cook on a low heat for 10 mins or until soft. Add 60 g bacon and cook for a further 5 mins until the bacon releases its fat. Then increase the heat to medium, add the pumpkin and stock and season. Bring to the boil, then reduce the heat to a simmer, cover with a lid and cook for about 40 mins until the pumpkin is soft. Pour in the cream, bring to the boil again and remove from the heat. Set aside some of the liquid, then blend the remaining pumpkin until smooth and velvety, adding liquid back into the pan bit by bit as you go (add more liquid if you like it thinner). Strain through a fine sieve, check the seasoning and set aside
Melt the remaining butter in a pan over a high heat and fry the rest of the bacon with black pepper for 5 mins. Divide the bacon between four bowls, reheat the soup and pour over. To serve, sprinkle over the pumpkin seeds and drizzle with maple syrup.