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Creamy Pumpkin Soup Recipe

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4.5 from 97 reviews

This creamy and comforting Pumpkin Soup recipe features roasted pumpkin and carrots blended into a velvety texture with aromatic herbs and cream. Perfect as a warm starter or light meal, it combines the natural sweetness of fresh pumpkin with savory notes from garlic, onion, and thyme.

Ingredients

Vegetables

  • 1 kg Fresh Pumpkin (2 pounds), ripe and sweet, peeled and deseeded
  • 2 medium Carrots, chopped
  • 1 medium Onion, chopped
  • 1 tablespoon Garlic, minced

Liquids & Dairy

  • 2 tablespoons Butter
  • 1 teaspoon Oil
  • 4 cups Stock (Vegetable or Chicken)
  • ½ cup Cream

Seasonings & Herbs

  • 2 sprigs Thyme
  • Salt to taste
  • Black pepper to taste

Instructions

  1. Prepare the pumpkin: Start by peeling, deseeding, and roughly chopping the fresh pumpkin into small cubes to ensure even cooking.
  2. Sauté aromatics: In a heavy-bottomed pan, melt the butter together with oil over medium heat. Add the chopped onion and minced garlic, cooking until the onion softens and the garlic becomes aromatic.
  3. Roast vegetables: Add the chopped carrots and pumpkin cubes to the pan. Roast the vegetables for about 10 to 15 minutes, stirring occasionally, until you see small brown spots appearing on the pumpkin indicating caramelization.
  4. Add stock and seasonings: Pour in the vegetable or chicken stock, add the thyme sprigs, and season with salt and pepper to taste.
  5. Simmer and cook: Cover the pan and cook on a low to medium heat until the vegetables are tender and cooked through, approximately 15 minutes. Then switch off the heat and remove the thyme sprigs.
  6. Blend the soup: Using a hand blender, blend the soup directly in the pan until smooth and creamy.
  7. Reheat the soup: Put the pan back on low heat and gently cook the blended soup for a couple of minutes to heat through.
  8. Finish with cream: Stir in the cream thoroughly, then switch off the flame. Adjust seasoning if necessary and serve warm.

Notes

  • For a thinner consistency, add additional stock or water when blending.
  • Substitute cream with coconut milk for a dairy-free version.
  • Fresh thyme offers the best flavor, but dried thyme can be used in a pinch.
  • This soup pairs well with crusty bread for dipping.
  • Leftovers can be stored in the refrigerator for up to 3 days or frozen for 1 month.

Find it online: https://ameliameals.com/creamy-pumpkin-soup-recipe/