Pumpkin Soup
Rich, creamy, and bursting with cozy fall flavors, our pumpkin soup is the perfect comfort food. Made with fresh pumpkin, a hint of spice, and a touch of cream, it’s like a hug in a bowl. Perfect for chilly days or holiday gatherings!
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Ingredients
- 2.4 lb Fresh pumpkin (OR butternut squash) unpeeled weight. You can also use 2 cans of pumpkin. Libby’s canned pumpkin has always yielded great results.
- 1 onion sliced (white, brown, yellow)
- 2 garlic cloves peeled whole
- 4 cups vegetable or chicken broth/stock low sodium
- salt and pepper to taste
Finishes
- ½ cup cream or half-n-half
Instructions
- Cut the pumpkin into 2 inch cubes or use canned pumpkin.
- Place the pumpkin, onion, garlic, broth and water in a pot – liquid won’t quite cover all the pumpkin. Bring to a boil, uncovered, then reduce heat and let simmer rapidly until pumpkin is tender (check with butter knife) – about 10 minutes.
- Remove from heat and use a stick blender to blend until smooth.
- Season to taste with salt and pepper, stir through cream (never boil soup after adding cream, cream will split).
- Ladle soup into bowls, drizzle over a bit of cream, sprinkle with pepper and parsley if desired. Serve with crusty bread!
Notes
Quick & Easy Method:
I have tested various pumpkin sizes and found the best size is 10″-12″ in diameter. However, we did a blind taste test, including canned pumpkin, and found that our testers could not discern the difference. Therefore, I almost always use teo (2) cans of Libby’s pumpkin rather than cook down fresh pumpkin.Nutrition
Calories: 253kcalCarbohydrates: 22gProtein: 8gFat: 17gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 71mgPotassium: 1126mgFiber: 1gSugar: 9gVitamin A: 23825IUVitamin C: 25mgVitamin D: 1µgVitamin E: 3mgCalcium: 98mgIron: 3mgZinc: 1mg
Tried this recipe?Let us know how it was!
