Enjoy the taste of fall with this deliciously comforting pumpkin soup!
Autumn and pumpkins go hand in hand. Pumpkin pie. Pumpkin muffins. Pumpkin spice lattes. And, of course, pumpkin soup. When pumpkins (or squash) are in season, I become a pumpkin fiend. I start making all sorts of fall soups, from pumpkin bisques to Thai pumpkin curry. But if you’re looking for a good ol’ fashioned pumpkin soup that warms the tummy on a brisk fall day, this is it.
While some pumpkin soups are on the sweeter side with hints of cinnamon, I’ve opted for a savory flavor. Pumpkin has a naturally sweet taste, so I’ve introduced pungent notes of garlic and onion. The broth and milk help tone the potency while also creating a rich, creamy taste. If you’re more of a butternut squash fan, you can sub that for pumpkin (of course, you wouldn’t be able to call it pumpkin soup anymore). I’ll explain more about the difference in flavor below.
Is This Pumpkin Soup Healthy?
Yes. Pumpkin, onion, and garlic are loaded with fiber, vitamins, minerals, and antioxidants, with all three boasting vitamin C and pumpkin contributing vitamin A. If you want this pumpkin soup to be as healthy as possible, opt for using half-and-half or milk instead of heavy cream to reduce the saturated fats in this dish. You could also swap the milk for a dairy-free alternative; unsweetened oat milk will work best in this recipe. If you choose a veggie broth as well, this soup can be completely vegan!
Choosing Between Pumpkin And Butternut Squash
While pumpkin and butternut squash share some similarities, they also have notable differences. Either will make a delicious soup, but the flavor and texture will be different. Pumpkin is a bit sweeter with an earthy taste. Butternut squash has that signature creamy, nutty taste. I’ve found that squash makes this soup taste smoother and creamier; the butternut squash’s flesh seems to puree to a silkier consistency. Personally, I think the pumpkin’s earthy flavor adds to the savoriness of this soup. If you can’t choose between these delectable gourds, use both to create a soup that just screams autumn.
How Do I Store Leftovers?
Store leftovers in the fridge in an airtight container for 3 to 4 days. You can even freeze this soup for up to 3 months! Just be sure to use a freezer-proof container.
Serving Suggestions
When my soup is done, I like to sprinkle it with toasted pumpkin seeds, a dash of pepper, and chopped fresh parsley before serving. Pistachios, cashews, and even Roasted Chickpeas can be used instead of pumpkin seeds. While a crusty bread is the go-to for most soups, I think cornbread is an excellent side and perfect for dipping. Or have the soup be your side with a grilled cheese or smoky Chicken Pesto Sandwich. Lastly, you could try a fall salad like this Kale Salad With Cranberries.
Ingredients
- 2.4 pounds pumpkin unpeeled weight
- 1 onion sliced
- 2 garlic cloves peeled
- 3 cups low-sodium vegetable or chicken broth
- 1 cup water
- Salt and pepper to taste
- 3/4 cup cream, milk, or half-and-half
Instructions
- Cut pumpkin into 2 1/4-inch slices. Remove the skin and seeds, then cut into 1 1/2-inch chunks.
- In a large pot, combine the pumpkin chunks, sliced onion, whole garlic cloves, broth, and water. The liquid should nearly cover the pumpkin. Bring to a boil, then simmer rapidly until the pumpkin is tender, about 10 minutes.
- Remove the pot from heat. Use an immersion blender to purée the soup until smooth. If using a regular blender, blend in batches and be cautious of the steam.
- Season the blended soup with salt and pepper to taste. Gently stir in the cream, milk, or half-and-half.
- Serve the soup in bowls, garnished with a drizzle of cream.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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