Easy Pumpkin Soup Recipe (Freezes Well) Recipe

Introduction

This easy pumpkin soup is a comforting and creamy dish perfect for chilly days. Made with simple ingredients and an immersion blender, it comes together quickly and freezes well for future meals.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion, diced
• 1 can organic pumpkin (or 2 cups/450 g cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed)
• 4 cups vegetable stock (or chicken stock)
• 2 medium potatoes, peeled and cut into chunks
• ¼ tsp salt, to taste
• ⅛ tsp pepper, to taste
• ½ cup milk (optional)
• 1 Tbsp cream (optional, for serving)

Instructions

1. Step 1: Heat the olive oil in a pot over medium-high heat. Add the diced onions and sauté for a few minutes until they become translucent.
2. Step 2: Add the pumpkin to the pot. Cook for a few minutes, then pour in the vegetable or chicken stock.
3. Step 3: Add the peeled and chopped potatoes, stir, and bring the soup to a boil. Reduce heat to a simmer and cook for about 20 minutes, until the potatoes are soft.
4. Step 4: Use an immersion blender to purée the soup until smooth and creamy. If using a regular blender, blend carefully in batches, as hot liquid can splash.
5. Step 5: Stir in the optional milk if you like the soup a bit creamier. Ladle the soup into bowls and serve hot.
6. Step 6 (optional): For a fancy touch, add a tablespoon of cream on top and swirl it in or create decorative patterns using a toothpick. Thicker cream works best for this.

Tips & Variations

• Use fresh, frozen, or canned pumpkin depending on what’s available; the soup adapts well to all.
• Adjust the stock quantity to make the soup thicker or thinner according to your preference.
• Try adding a pinch of nutmeg or ground ginger for a warm, spicy twist.
• For added richness, substitute milk with coconut milk or add a splash of cream while cooking.

Storage

Store leftover pumpkin soup in an airtight container in the refrigerator for up to 3 days. To freeze, place the soup in a freezer-safe container for up to 3 months. Reheat gently on the stove over medium heat, stirring occasionally until warmed through. Add a little extra stock or milk when reheating if the soup has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned?

Yes, fresh pumpkin works well. Peel, cube, and cook it before adding to the soup. Baking the pumpkin first enhances its natural sweetness.

Is this soup suitable for vegans?

Absolutely. Use vegetable stock and omit the milk and cream or replace them with plant-based alternatives like coconut milk or almond milk.

Easy Pumpkin Soup Recipe (Freezes Well) Recipe

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★★★★★

4.7 from 763 reviews

This easy and comforting pumpkin soup recipe is perfect for chilly days, featuring tender potatoes, rich pumpkin, and a creamy finish. It uses simple ingredients and can accommodate fresh, frozen, or canned pumpkin, making it versatile and freezer-friendly. The soup is smooth and velvety, with optional milk and cream to enhance its richness and presentation.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 Tbsp extra virgin olive oil
• 1 medium onion, diced (or large)
• 1 can organic pumpkin (or 2 cups/450 g cooked fresh or frozen pumpkin, or half of a raw sugar pumpkin, peeled and cubed)
• 4 cups vegetable stock (or chicken stock)
• 2 medium potatoes, peeled and cut into chunks
• ¼ tsp salt (to taste)
• ⅛ tsp pepper (to taste)

Optional Ingredients

• ½ cup milk
• 1 Tbsp cream

Instructions

1. Sauté Onions: Heat the olive oil in a pot over medium-high heat. Add the diced onions and sauté for a few minutes until they start to become translucent, releasing their aroma and softening.
2. Add Pumpkin: Incorporate your choice of pumpkin into the pot—baked, fresh, frozen, or canned. Cook for a few minutes to slightly warm the pumpkin and enhance flavor.
3. Add Stock and Potatoes: Pour in the vegetable or chicken stock, and add the peeled, chunked potatoes. Stir well to combine all ingredients.
4. Simmer Soup: Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the potatoes are soft and tender when pierced.
5. Puree Soup: Use an immersion blender directly in the pot to purée the soup until it reaches a smooth and creamy consistency. Alternatively, carefully transfer to a blender in batches, being cautious of hot liquids.
6. Finish and Serve: Optionally add the milk to the pureed soup for extra creaminess. Ladle the soup into bowls, adding a swirl or dots of cream for a decorative and rich finish. Serve hot with crusty bread or savory scones.

Notes

• This recipe traditionally uses baked pumpkin but fresh or frozen raw pumpkin cubes can be used as desired.
• Measurements are flexible; adjust liquid or vegetable amounts to your preferred soup thickness.
• Nutrition facts include the optional milk and cream.
• For a pretty presentation, create cream dots and swirl with a toothpick to form heart patterns.

Keywords: pumpkin soup, easy pumpkin soup, creamy pumpkin soup, autumn soup, vegetarian soup, comfort food