Pumpkin Soup – Classic and Easy

This is THE pumpkin soup recipe you will make now and forever! It’s thick, creamy, and irresistible, a classic easy pumpkin soup made with fresh pumpkin that’s fast 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.

It’s just a great EASY Pumpkin Soup recipe, a classic version that has everything it needs and nothing it doesn’t to be can’t-stop-eating-it delicious!

INGREDIENTS

• 1.2 kg pumpkin (any type)

• 2 carrots

• 1 big potato

• 1 onion , sliced (white, brown, yellow)

• 2 garlic cloves , peeled whole

• 3 cups vegetable or chicken broth/stock

• 1 cup water

• 3-4 tbsp of olive oil

• Salt and pepper

INSTRUCTIONS

• Cut the pumpkin into 3cm slices

• Cut the skin off and scrape seeds out

• Cut into 4cm chunks

• Place the pumpkin, carrots (cut into cubes), potato (cut into cubs), 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

• Add the olive oil and stir gently

• Season to taste with salt and pepper

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

Recipe Notes:

1. 1.2kg pumpkin before peeling and removing seeds. Approximate is fine 
2. Cream will add a layer of richness to the mouthfeel. But it is truly still delicious even made without 
3. Just a touch of cream adds a hint of luxury to this super easy pumpkin soup! If you don't have cream, use milk or add a knob of butter. 
4. 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