Pumpkin Soup recipe
This velvety pumpkin soup captures the essence of fall in every spoonful. Blending roasted butternut squash, pumpkin puree, and aromatic spices, it offers a rich, comforting flavor that warms both body and soul during crisp autumn and winter days.
Aromatic onions, garlic, and ginger create a savory base, enhanced with smoked paprika and tomato paste, elevating the natural sweetness of the pumpkin. Each simmering step deepens the flavor, resulting in a smooth, indulgent soup perfect for cozy gatherings or quiet evenings.
Served creamy with a touch of sour cream or adorned with crunchy roasted pumpkin seeds, this soup balances texture and taste beautifully. Its vibrant color and inviting aroma make it a show-stopping starter or a hearty, satisfying meal in itself.
Pumpkin Soup Ingredients: A Flavorful Foundation
Pumpkin Puree – The heart of the soup, offering creamy sweetness and the unmistakable essence of fall.
Butternut Squash – Adds natural body and a subtly nutty flavor, enriching the soup’s texture and depth.
Yellow Onion & Garlic – Build a savory aromatic base, layering warmth and complexity in every spoonful.
Fresh Ginger – Introduces a gentle zing that brightens the richness of the pumpkin and squash.
Carrots – Bring subtle sweetness and balance, enhancing the soup’s comforting, cozy profile.
Smoked Paprika & Tomato Paste – Elevate the flavors with smoky warmth and a hint of tangy depth, rounding out the soup beautifully.
Vegetable Broth – Creates the perfect liquid canvas, uniting the ingredients into a smooth, velvety consistency.
Optional Garnishes: Heavy cream or sour cream adds silkiness, while roasted pumpkin seeds provide a satisfying crunch and visual appeal.
Pumpkin Soup Enhancements: Tips, Serving Suggestions & FAQ
Recipe Tips
1. Balance Sweetness and Spice: Pumpkin and butternut squash naturally bring sweetness to the soup. To create depth, season gradually with smoked paprika, kosher salt, and freshly ground pepper. Taste as you go to maintain a harmonious balance of sweet and savory.
2. Perfectly Smooth Texture: For a silky finish, use an immersion blender directly in the pot or a high-speed countertop blender. Blend in batches if necessary, and adjust the consistency with extra vegetable broth to achieve the desired creaminess.
3. Boost Flavor Layers: Sautéing onions, garlic, carrots, and ginger slowly allows the aromatics to develop fully. Adding tomato paste and cooking until it darkens enhances umami notes, making the soup richer and more complex without extra ingredients.
What to Serve with Pumpkin Soup
1. Crusty Bread or Garlic Toast: Pairing this soup with warm, crusty bread or lightly buttered garlic toast provides a satisfying texture contrast, perfect for dipping and soaking up the creamy broth.
2. Fresh Green Salad: A crisp, lightly dressed salad with seasonal greens, cranberries, or toasted nuts complements the velvety soup. The acidity and crunch balance the richness of the pumpkin base.
3. Savory Cheese Pairings: Serve with a sprinkle of grated Parmesan or a slice of sharp cheddar on the side. The saltiness of the cheese enhances the sweetness of the pumpkin, creating a well-rounded autumnal flavor experience.
FAQ
Q1: Can I make this soup ahead of time?
Yes, the soup can be prepared a day in advance. Store in an airtight container in the refrigerator and gently reheat on the stove, adding extra broth if it has thickened.
Q2: Can I use fresh pumpkin instead of canned puree?
Absolutely. Roast or steam fresh pumpkin until tender, then blend it to a smooth puree. Adjust cooking times as needed to account for the slightly higher moisture content.
Q3: How can I make this soup vegan?
Replace butter with olive oil or vegan margarine and omit the cream, or use a plant-based alternative like coconut cream or cashew cream for a similar richness.
Q4: How do I add more flavor without extra salt?
Incorporate herbs such as thyme or rosemary, a touch of smoked paprika, or a squeeze of fresh citrus juice just before serving to enhance the soup’s depth naturally.
Pumpkin Soup
Ingredients
Method
- In a large Dutch oven or heavy-bottomed pot, melt unsalted butter over medium heat. Add finely chopped onions, garlic, and ginger, seasoning lightly with kosher salt and freshly ground black pepper. Cover and cook, stirring occasionally, until the vegetables are tender, about 5–6 minutes.
- Introduce peeled and cubed butternut squash to the pot. Cover and cook, stirring intermittently, until the squash is just tender when pierced with a fork, approximately 4–5 minutes. Stir in tomato paste and smoked paprika, allowing the mixture to cook for an additional 1–2 minutes until the tomato paste darkens slightly.
- Add pumpkin puree and 6 cups of vegetable broth to the pot. Partially cover and bring to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, until the squash is thoroughly tender, roughly 15 minutes.
- Remove the pot from heat. Using an immersion blender, puree the soup until completely smooth. Alternatively, allow the soup to cool slightly and blend in batches in a standard blender. If the soup is too thick, gradually add additional broth, 1/4 cup at a time, until the desired consistency is achieved. Taste and adjust seasoning with salt and pepper as needed.
- Serve the soup in bowls, finishing with a swirl of cream or a dollop of sour cream. Garnish with roasted pumpkin seeds if desired for added texture and visual appeal.
