How to Make Pumpkin Soup
Calories: 147kcal
Adjust Servings Here: 4 servings
Description
This is how to make pumpkin soup in less than 20 mins. Rich, creamy, and delicious. Made with fresh pumpkins, a touch of maple syrup. And the crunch from the toasted pumpkin seeds give this soup the warmth of fall.
Ingredients
- 1 lb (500 g) Pumpkin roughly chopped
- ½ cup Onion roughly chopped
- 1 clove Garlic roughly chopped
- 2 tablespoon Butter
- 1 tablespoon Olive oil
- 2 cups (470 ml) Chicken stock or vegetable stock
- 2 tablespoon Maple syrup (optional)
- 2 Bay leaves
- ½ cup (120 ml) Fresh cream (10 % fat)
Garnish (optional)
- 2 tablespoon Pumpkin seeds toasted
- 2 tablespoon Maple syrup
Instructions
- Using a sturdy chopping board and chef's knife peel and cut the pumpkin into smaller pieces - about 2-inch cubes.Pro tip - Pumpkin is hard so it is very important to use a sharp chef's knife carefully.
- Next, add the chopped pumpkin and saute a minute more. Then, add the stock. Continue to cook for 10 to 12 minutes or until the pumpkin is fork-tender.Pro tip - Keep the heat to medium so it does not burn on the bottom. ANd if necessary, add a little more water or stock.
- Remove bay leaves. Season with salt and pepper. Using a hand blender, blend the soup until smooth. Pro tip - If using a stand blender, cool the soup for a few minutes and be very careful as the hot soup can splash out and cause serious burns.
- Once smooth, add the maple syrup and cream. Taste and adjust seasoning. Pro tip - Once you add the cream, do not overheat the soup as it can cause the cream to split due to overheating.
- Serve in soup bowls topped with toasted pumpkin seeds and a drizzle of more maple syrup.Pro tip - The maple syrup is optional but does add a lovely flavor and sweetness to the soup.
Pumpkin seeds
- Place the pumpkin seeds in a dry frying pan and toast them for about two minutes until fragrant. Set aside.
Recipe Notes
- If you use ready-to-use store-bought stock make sure to under season your vegetables as commercial stocks have tons of salt added to them.
- You don't always need butter or cream for every soup so feel free to reduce. Vegetables with high fiber like potato, sweet potato, pumpkin, butternut squash, become very creamy when cooked and pulsed. This means you can eat them more often if you make them healthier.
- Often a tab of butter or cream on the top adds that touch of flavor you need in a soup. So add just that ½ teaspoon of butter or 1 tablespoon of cream on the top as garnish.
- Milk is a great alternative to full-fat cream. Having said that both milk and yogurt can split when added to soups. So add them warm and at the last minute. Then, turn the heat off. OR
- A teaspoon of cornstarch added to every cup of milk will prevent the milk from splitting.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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