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Classic Pumpkin Soup Recipe (2 Ways)

It is soup season, what better way to start the season other than this thick, creamy pumpkin soup. This will be the best pumpkin soup with only 100 calories per serving makes it a satisfying meal. I have shared two version of pumpkin soup which you can choose from. A simple classic pumpkin soup which is subtle in taste, a roasted pumpkin soup with more robust flavour. Don't miss to enjoy this with some crusty bread or bread rolls.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 93kcal
Author: Aarthi

Equipment

  • Immersion Blender
  • Blender

Ingredients

Classic Pumpkin Soup Recipe

  • 1 tbsp Oil
  • 1 Onion peeled and cubed
  • 4 cloves Garlic
  • 3 cups Pumpkin peeled and cubed
  • 5 cups Vegetable Stock
  • Salt to taste
  • Pepper to taste
  • ¼ cup Milk or Cream
  • 1 tbsp Coriander leaves for garnishing

Roasted Pumpkin Soup Recipe

  • 3 cups Pumpkin (peeled & cubed)
  • 1 Onion (peeled & cubed)
  • 8 cloves Garlic
  • 3 tbsp Olive oil
  • 1 tsp Dried thyme
  • ½ tsp Dried rosemary
  • Salt to taste
  • Black pepper to taste
  • 3 cups Vegetable stock

Instructions

Classic Pumpkin Soup Recipe

  • Peel and slice onions. Peel your garlic and crush them lightly. Don't need to chop them finely. Heat 1 tbsp oil or butter in a pan. Saute onions and garlic for 2 to 3 minutes. After 3 to 4 minutes cooking. Onions and garlic has got some colour in them. Add in cubed pumpkins and saute for 2 to 3minutes. Let the pumpkin get some colour on them. Those brown spots adds so much flavour to your soup.
  • Now cover your soup with vegetable stock or chicken stock.  Mix well scraping all the brown bits in.  Cover and cook till your pumpkin is tender and cooked all the way through. 
  • Now we are going to puree the soup. If you have an immersion blender or stick blender, puree the soup directly in the pot. If you don’t have an immersion blender, strain the pumpkin using a slotted spoon and add it in a blender and cool completely. Puree till smooth.
  • Pour this puree back into the pot, add more stock if needed. Season with salt and pepper. Bring everything to a boil.  Drizzle in some milk or cream and serve hot. 

Roasted Pumpkin Soup Recipe

  • Preheat oven to 200 degree C. Take pumpkins, onions, garlic in a baking tray. Drizzle with olive oil, rosemary, thyme, salt, pepper. Toss pumpkin in the oil mixture. Bake for 40 to 45 minutes. 
  • Once baked, take all the roasted veggies in a blender, pour in stock and puree till smooth. Transfer pureed soup back in a pot and heat till hot. Season with salt and pepper. Keep hot.
  • Pour pumpkin soup in a bowl and top with the crunchy maple roasted pumpkin seeds. Serve immediately.

Video

Notes

    • Make sure you peel the skins from pumpkin for incredibly smooth thick pumpkin soup.
    • Cook the pumpkin till soft and tender which makes incredibly creamy.
    • Immersion blender is best for grinding soups. If you are using a blender, cool the soup and then blend.

Serving & Storage

Pumpkin soups are great for a quick lunch or dinner. It has incredibly long shelf life. You can make and store pumpkin soups in an air tight container in fridge upto a week. 2 to 3 months in freezer. For reheating, you can reheat in microwave or stove top.

Pumpkin soup is a light meal on itself. You can serve them with breadsticks, white sauce pasta, red sauce pasta, salad or sandwiches for filling meal.

Toppings for Soup

For Maple Roasted Pumpkin Seeds
  • 2 tsp butter
  • ½ cup pumpkin seeds
  • ½ tsp cayenne
  • ¼ tsp dried rosemary
  • 3 tbsp Maple syrup
  • salt to taste
Now for making maple roasted pumpkin seeds. Heat 1 tsp butter in a frying pan. Add pumpkin seeds and toast them for 2 minutes till toasted. Now add on dried rosemary, maple syrup, salt, cayenne and extra butter. Cook everything for 2 minutes. Pour this mixture on a baking pan lined with parchment paper and allow them to cool. Once cooled the pumpkin seeds will turn crispy. 

Nutrition

Serving: 1servings | Calories: 93kcal | Carbohydrates: 14g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 1183mg | Potassium: 371mg | Fiber: 1g | Sugar: 7g | Vitamin A: 8064IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
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