Pumpkin Soup Recipe: This is a simple, classic pumpkin soup made with fresh pumpkin that comes together quickly. This is the pumpkin soup recipe you will make now and forever! It is thick, creamy, and full of flavour.This Pumpkin Soup Recipe makes an easy and tasty one-pot homemade pumpkin soup. The slightly sweet, earthy flavour of yellow pumpkin, combined with herbs and spices, gives this soup a satisfyingly sweet and savoury flavour.
One of these dishes is pumpkin soup. The natural flavour of pumpkin is so good that you only need a small amount to make a beautiful, creamy, full-flavored soup.
And, while it’s nice to have a dolled-up version with all the bells and whistles on occasion, this simple recipe is how I make it 99 percent of the time.
It’s just a great easy Pumpkin Soup recipe, a classic version with everything it needs and nothing it doesn’t to be absolutely delicious!
This delicious soup is made with mellow, slightly sweet yellow pumpkin, which is easy to prepare. This pumpkin soup recipe is more European/American in flavour and style, with no Indian flavours or taste.
This gluten-free pumpkin soup is light and healthy, not heavy and creamy like many squash soups. In fact, if the oil is omitted, this soup becomes a low-fat dish. However, if you want a heartier dish, you can add butter or cream as a garnish.
Although no cream is used, the consistency of the pumpkin provides a nice light creaminess to the dish.The pumpkin cubes can also be cooked in an Instant Pot.
This pumpkin soup is suitable for a light dinner. It also works well as a side dish, especially when paired with a mixed veggie pasta dish, a light salad, or a grilled veggie sandwich.
Garnish the soup with grated cheese, herbs, bread croutons, crushed black pepper, cream, or all of the above before serving. The soup can be served hot, warm, or chilled.
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Pumpkin Soup Recipe Card:
Pumpkin Soup Recipe
For Pumpkin Cooking
- 2.5 cups pumpkin 250 (grams)
- 1/3 cup onions or 1 medium onion (chopped)
- 1-2 small garlic cloves roughly chopped
- 3/4 to 1 cup water for stove-top pressure cooker or instant pot 1.5 cups water for cooking in a pan
- 2-3 tbsp olive oil optional
- 1/4 tsp dry oregano
- 1/2 tsp dry thyme
- 1/2 tsp sugar optional
- crushed black pepper as required
- salt as required
- 1-2 tbsp grated cheese – cheddar, gruyere, vegetarian parmesan, optional
- 1-2 tbsp bread croutons optional
- 1 tbsp whipping cream optional
- 1-2 tbsp parsley or cilantro optional
- Rinse, peel, and cut the pumpkin into cubes. Also included are the onion and garlic cloves.
- In a 2-litre pressure cooker, combine the pumpkin cubes, chopped onions, and garlic.
- Now, add 3/4 tablespoons of water to 1 cup of water. Add less water if you want a thicker soup.
- Cook for 8 to 9 minutes under pressure on medium heat. If you don't have a pressure cooker, you can cook the pumpkin cubes in a pan instead. If cooking in a pan, add water as needed.
- When the pressure has subsided, open the lid. Allow the pumpkin mixture to warm up.
- Then, using a hand mixer or a beater, blend the entire mixture. You can also place the mixture in a blender or grinder jar and blend until smooth. Blending when the mixture is hot causes it to sputter.
- Blend until completely smooth. If you prefer, you can leave the soup slightly chunky.
How to Make Pumpkin Soup
- Return the cooker to the stovetop on a low to medium heat. Pour in the olive oil. The addition of olive oil is optional, and you can leave it out entirely. You can even substitute butter or sunflower oil for the olive oil.
- Mix thoroughly.
- Then, as needed, season with oregano, thyme, and crushed black pepper.
- Season with sugar (optional) and salt to taste.
- Combine thoroughly. If the pumpkin is already sweet, leave out the sugar.
- Allow the soup to come to a gentle simmer until it is hot. Then turn off the heat.
- Serve the pumpkin soup warm or hot.
Suggestions for Serving
- As a light dinner, serve pumpkin soup. It goes well with a slice of warm toasted bread or a baguette. It also works well as a side dish, especially when paired with a mixed veggie pasta dish, a light salad, or a grilled veggie sandwich.
- Garnish the soup with grated cheese, herbs, bread croutons, crushed black pepper, cream, or all of the above before serving. The soup can be served hot, warm, or chilled.
Scaling, storing, and planning ahead of time
- Make a large batch and store the soup in the freezer for up to a month. Reheat before serving, and if the soup appears too thick, add some stock or water. In a saucepan, reheat.
- Leftovers can be refrigerated for a few days or frozen for up to a month.
- Cooking pumpkin in a pot: Add 1.5 cups water or as needed and cook the pumpkin cubes, onions, and other ingredients in a covered pan until the pumpkin cubes soften.
- How to Cook Pumpkin in an Instant Pot: Pressure Cooking Cook the ingredients for 5 to 7 minutes on high heat. Close the lid and turn the steam valve to the sealing position. Cook on high pressure for 5 to 7 minutes. After 5 to 6 minutes, perform a quick release (QR). Combine the cooked ingredients. Mix in the herbs and seasonings. Use the sauté function to simmer the soup for a few minutes, or until it reaches the desired consistency.
- Pumpkin: You can use any edible variety of pumpkin to make the soup. I recommend using yellow or sugar pumpkins. However, you can substitute your favourite pumpkin variety. The colour of the soup will vary depending on the type of pumpkin used.
- Herbs: You can use both dried and fresh herbs in this recipe. You can add your favourite herbs.
- Vegan option: Leave out the cheese as a garnish for a vegan option.
- Scaling: You can easily make a large batch of this soup by doubling or tripling the ingredients.
What is the purpose of pumpkin soup?
Incredible Health Benefits of Pumpkin
- Pumpkin is highly nutritious and particularly high in vitamin A.
- Antioxidant-Rich Foods May Lower Your Risk of Chronic Disease…
- It contains vitamins that may help boost immunity.
- Vitamin A, Lutein, and Zeaxanthin May Help Protect Your Vision.
- Weight loss may be aided by nutrient density and a low calorie count.
Who should not consume pumpkin?
However, some people may develop allergies after eating pumpkin. It has a mild diuretic effect and may be harmful to people who take medications like lithium. All pumpkin is healthy, but pumpkin-based junk foods like lattes, pies, and candies are high in sugar, which is bad for your health.
Are there any poisonous pumpkins?
Although all other pumpkins, squashes, and gourds are edible, they can occasionally cause toxic squash syndrome, also known as cucurbit poisoning. Cucurbitacin E is found in all cucurbits and protects them from insects, but it can be toxic in high concentrations.
Is it possible to eat pumpkin raw?
Raw pumpkin has a hearty, rich flavour that makes it a good snack or side dish on its own. One of the best ways to eat pumpkin is to cut it into cubes, but raw canned pumpkin can also be eaten. Sprinkle with cinnamon for a dessert-like flavour without the fat and sugar.
Is it safe to eat pumpkin on a daily basis?
A high fibre diet can also help lower the risk of colon cancer. With nearly 3 g of fibre in one cup of cooked, fresh pumpkin and more than 7 g in canned pumpkin, incorporating pumpkin into one’s daily diet can help one increase their fibre intake.
Why is pumpkin considered a Superfood?
Pumpkin is a superfood.
It contains a lot of vitamin C and beta carotene. Pumpkins are also high in lutein and zeaxanthin, which may help prevent cataract formation and reduce the risk of macular degeneration.
Is pumpkin a carbohydrate?
How much pumpkin should I consume per day?
The American Heart Association recommends a quarter cup of pumpkin seeds per day as part of a healthy diet, which is approximately 30 g. This amount will supply you with a sufficient amount of protein, healthy fats, fibre, zinc, selenium, magnesium, and other beneficial nutrients.
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