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–+ servings
5 stars (11 reviews)

Classic Pumpkin Soup

Thanh | Eat, Little Bird
Prep15 minutes
Cook30 minutes
Total45 minutes
Serves: 4
An easy and classic Pumpkin Soup using fresh or frozen pumpkin. This is a clean-tasting and nourishing pumpkin soup, perfect for large gatherings and for simple, wholesome dinners. Recipe with step-by-step photos.
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Ingredients

For the Pumpkin Soup

  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 large brown onion, diced
  • 2 garlic cloves, crushed
  • sea salt
  • 1 kg (2 lb) pumpkin, fresh or frozen, peeled and chopped
  • 1-2 large potatoes, peeled and chopped
  • 1 litre (4 cups) vegetable stock, or chicken stock, plus more to taste
  • white pepper, freshly cracked
  • nutmeg, freshly grated

For garnish

  • fresh parsley, finely chopped
  • double cream, or crème fraîche

Instructions 

  1. Place the butter and olive oil into a large pot which will fit all of the ingredients later.
  2. Add the onions and garlic, together with a large pinch of salt.
  3. Sauté the onions and garlic over medium-high heat until they have softened slightly.
  4. Add the pumpkin and potatoes.
  5. Pour over just enough stock so that it only just covers the vegetables.
  6. Simmer the vegetables over medium-high heat for about 30 minutes, or until the vegetables are cooked and tender.
  7. Take the pot off the heat.
  8. Blend the soup until you have a smooth mixture. I like to use a stick blender when making soups, but you can also use a jug blender, taking care when handling the hot liquid.
  9. Return the pot to the stove (and return the soup to the pot if you are using a jug blender).
  10. Continue simmering on medium heat.
  11. If the soup looks too thick, thin it with some boiling water.
  12. Taste the soup for seasoning.
  13. Add some freshly cracked pepper and/or nutmeg to taste.
  14. Ladle the soup into some bowls for serving.
  15. Provide some double cream or crème fraîche for everyone to help themselves.

Kitchen Notes

  • USING FROZEN PUMPKIN
    You can use frozen pumpkin in this recipe. Simply add the frozen pumpkin as per the recipe.
  • FREEZING SOUP
    This pumpkin soup freezes really well. Once the soup has cooled down completely, ladle the soup into some labelled zip-lock freezer bags (I like to freeze soups in 1-2 portions).
  • OVEN & STOVE TEMPERATURES
    All recipes on this website have been tested on an induction stove and/or with a conventional oven (i.e. an oven without fan). All recipes on this website use temperatures for a conventional oven, unless otherwise mentioned. Convection ovens (i.e. fan-forced ovens) are typically 20°C/70°F hotter than conventional ovens, but please check your manufacturer’s handbook.
  • CONVERSIONS
    To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
Nutrition Information

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