Perfect Pumpkin Soup

Perfect Pumpkin Soup is a warming American recipe that is full of colour and flavour and vegetarian. Serve as a soup whether it be starter or main dish and a snack, the flavour is immense. Not only do pumpkins give you a beautiful soup but also a small crop of pumpkin seeds. Simply dry them of and season with salt and pepper and then cook at 150C for 40 minutes. This superb recipe that you can make in advance and frozen.

Perfect Pumpkin Soup

Pumpkin soup for those cold days when you need warming up. This will work every time.

4.67 from 122 votes

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Course: Main Dish, Snack, Soup, Starter

Cuisine: American

Keyword: Advance, Dairy, Vegetables, Vegetarian

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 6 Portions

Calories: 192kcal

Equipment

• 1 hand blender
• 1 Large Saucepan

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Ingredients

 

MetricImperial

• 1 kg pumpkin peel/de-seed and cut into chunks
• 2 medium onion peel/finely chop
• 150 ml double cream full fat/see note
• 700 ml vegetable stock
• 1/3 bunch parsley chopped
• 2 tbsp olive oil
• salt to taste
• pepper to taste

Instructions

• Place a large saucepan over a medium heat and add 2 tbsp of olive oil.
  2 tbsp olive oil
• When hot, add the chopped onions and gently fry for 5 – 7 mins until they soften and become translucent.
  2 medium onion
• Once the onions are ready, add the pumpkin to the pan and cook for a further 10 minutes. They pumpkin will start to soften and turn golden brown. Stir regularly to prevent it from burning and sticking.
  1 kg pumpkin
• Add the vegetable stock to the pan and a good pinch of salt and pepper. I find an extra little bit of pepper bring out all of the flavours.
  700 ml vegetable stock, salt, pepper
• Increase the heat to bring to a boil and then reduce so the ingredients simmer. Allow to simmer for about 10 minutes or until the squash becomes very soft.
• Add the double cream to the pan (See Notes) and bring back to a boil. Blitz with a hand blender until you get the consistency you enjoy. For a even smoother consistency pass it through a fine sieve as well.
  150 ml double cream
• Serve hot in warmed bowls with crusty dunking bread and a sprinkle of parsley.
  1/3 bunch parsley

Notes

I like my pumpkin soup to be a vibrant colour. By adding the double cream, it reduces the colour so add it  little at the time to see what you think.

Nutrition

Calories: 192kcal | Carbohydrates: 17g | Protein: 3g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 475mg | Potassium: 662mg | Fiber: 2g | Sugar: 8g | Vitamin A: 15072IU | Vitamin C: 22mg | Calcium: 64mg | Iron: 2mg