Description
Simple pumpkin soup made with fresh pumpkin, onions, garlic, and cream. Takes 30 minutes and uses basic ingredients most people have.
Ingredients
Main Stuff:
- 1.2 kg pumpkin or butternut squash (whatever you can find)
- 1 onion, just slice it up
- 2 garlic cloves, leave them whole
- 3 cups broth (chicken or veggie, doesn’t matter)
- 1 cup water
To Make It Fancy:
- Salt & pepper
- ½ to ¾ cup cream or milk (whatever’s in your fridge)
If You Don’t Have This:
- No pumpkin? Butternut squash works great and it’s easier to cut
- No cream? Skip it or use coconut milk
- Vegetarian? Just use veggie broth
Instructions
Cut the pumpkin however you want – slices, chunks, whatever works. Scrape out all the gross stringy stuff and seeds. Don’t stress about making perfect pieces since you’re gonna blend the whole thing anyway.
Dump the pumpkin, onion, and garlic in your biggest pot. Pour in the broth and water. It’s gonna look weird and not quite covered – that’s totally normal and exactly what’s supposed to happen.
Crank the heat up and get it boiling, then turn it down to a simmer. Walk away for about ten minutes. Come back when the pumpkin looks like it’s falling apart if you poke it with a fork.
Stick your immersion blender right in there and go crazy until it’s smooth. No immersion blender? Pour it into your regular blender in batches – but don’t fill it all the way or you’ll have hot soup everywhere.
Taste it. Add salt and pepper until it tastes right to you. Stir in whatever cream you’ve got. Don’t boil it after this or the cream gets weird.
Ladle it out, maybe drizzle some more cream on top if you’re feeling fancy, and grab some bread for dunking.
Notes
- Roast First If You Want: I sometimes roast the pumpkin chunks in a 400°F oven for half an hour first. Makes it taste more intense, but honestly? Most days I skip this step.
- Whole Garlic Thing: Leave the garlic cloves whole so they don’t burn and get bitter. Trust me on this one.
- Too Thick or Thin? Add more broth if it’s thick, simmer longer if it’s watery. Not rocket science.
- Season Properly: Pumpkin tastes like nothing without enough salt. Really go for it.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American