Easy Pumpkin Soup Recipe (Freezes Well) Recipe
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.
- 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
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
- 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.
- 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.
- Add Stock and Potatoes: Pour in the vegetable or chicken stock, and add the peeled, chunked potatoes. Stir well to combine all ingredients.
- 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.
- 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.
- 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
