Pumpkin Soup Recipe – Sharmis Passions

Pumpkin Soup is a light creamy soup that makes a very comfort dish for lunch or dinner. This recipe use fresh pumpkin cooked with onion, garlic and few mild spices, then blended till smooth into soft velvety soup. The flavor stays gentle but still has depth, so you can enjoy when you feel like having something easy but filling too.

This dish has natural sweet taste from pumpkin, and it mix well with onion, garlic and herbs. You can serve as small homemade starter before meal, or just eat alone with some toasted bread. The color looks vibrant, when you sip warm, it feels rich and comforting, Do try this healthy soup and enjoy!

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About Pumpkin Soup

Pumpkin soup is a creamy, comforting, and mildly sweet soup made using pumpkin, onion, ginger, garlic and other mild spices. Pumpkin Soup is a popular soup as it is healthy and comforting. It is enjoyed across the globe in different variations.

It is made in a lot of different styles, I have shared the simple version but tastes great. The base is always pumpkin, but flavor and texture change depends how you cook or season it. Some people add cream, some prefer stock, and some keep it plain like this version which is more light and simple.

This dish has little sweet flavor from pumpkin with hint of onion, ginger and garlic that gives depth. Small pinch of oregano and pepper makes it more flavorful. The texture already comes out smooth and creamy by itself even if you don’t add much cream.

You can try many small variations also. Butter can be used instead of olive oil, or you can add carrot or sweet potato with pumpkin for more bright color and flavor. You can use herbs like thyme, rosemary or coriander if you like different touch. Adding bit of milk or cream will make soup more thick and rich.

I usually make this when I have fresh pumpkin at home and want to use it in easy way. This recipe does not take more than 30 minutes, and whole family enjoy it with bread toast.

Pumpkin Soup Video

Pumpkin Soup Ingredients

• Pumpkin – I have used orange pumpkin here, it cooks soft and gives nice natural sweet taste. You can also use yellow pumpkin but that will taste little mild and not so rich.
• Onion – I used regular onion, it gives that savory base which balances the sweet pumpkin. You can try with small shallots also, they give slightly stronger flavor.
• Ginger – It adds flavor, tasty and mild heat.
• Garlic – I always like to add fresh garlic, it gives earthy taste and small kick to the soup. You can skip if you don’t like but I feel without garlic it taste bit plain.
• Olive oil – I use this one for giving mild nice flavor. You can also use butter if you want more richness.
• Mixed herbs – added to enhance taste and flavor.
• Oregano – I added just little oregano, it gives nice aroma and Italian touch. You can even use mixed herbs if that is what you have at home.
• Pepper – I have added freshly ground pepper, it makes soup warm and little spicy. You can add more if you like strong taste.
• Fresh cream – adds richness and creaminess to the soup.

Why This Recipe Works

• This recipe is quick and simple, needs only few ingredients.
• The soup turns naturally creamy without adding milk or cream.
• It has mild sweet and savory taste, so all ages like it.
• It’s more healthy with olive oil and fresh herbs.
• You can serve it with bread, salad or as a starter.

How to make Pumpkin Soup Step by Step

1.To a large pot heat 2 tablespoon olive oil – add 2 tablespoon garlic chopped, 1 tablespoon ginger chopped. Sauté until it turns golden.

2.Add 2 medium sized onion sliced, Sauté until it turns golden.

3.Add 4 cups pumpkin chopped into small cubes.

4.Sauté in medium flame for minimum 5 minutes. Then add salt to taste, ½ teaspoon crushed pepper.

5.Add around 3 cups water.

6.Let it boil.

7.Cook covered for 12- 15 minutes or until pumpkin turns soft and mushy.

8.Check by pressing it with a spoon, it should be easily mashable.

9.Using a hand immersion blender, start blending.

10.Blend until smooth and creamy.

11.If you like it chunky then blend accordingly.

12.Add 2 tablespoon fresh cream, 1 teaspoon mixed herbs, ½ teaspoon oregano and ½ teaspoon pepper powder.

13.Mix well, add you want it more thin.

14.Let it boil for a minute, switch off.

Serve hot!

Expert Tips

• Pumpkin choice – I have used orange pumpkin because it cooks soft and is naturally sweet. If you use yellow one, soup will be more mild, so I usually add extra spices in that case.
• Blending – I mostly use hand blender directly in pan, saves time and less mess. You can also use mixie jar, just let pumpkin cool a bit before blending.
• Seasoning – You can play with seasonings. I sometimes add chilli flakes or small pinch nutmeg when I want soup to taste little different.
• Cream or no cream – You can make this soup without cream too as the soup itself is creamy enough on its own. You can add spoon of fresh cream before serving if you like it rich.
• Serving style – I usually drizzle fresh cream with a sprinkle of mixed herbs and serve it with toasted or plain bread.

Serving and Storage

Serve Pumpkin Soup hot with bread toast, garlic bread or even a simple sandwich. It also goes well as starter before dinner. Leftover soup stays good in fridge for 2 days, just reheat in a pan and serve warm. Freezing not recommended because pumpkin texture may change.

FAQS

1.Can I skip garlic?

Yes you can, but garlic gives nice depth of flavor so better to keep.

2.Can I skip cream?

Yes, you can skip cream as the soup itself is creamy. I add little fresh cream to make it more rich in taste and creamy in texture.

3.Can I use butter?

Yes, butter gives more flavor but makes soup bit heavy so I always use olive oil.

4.How to make soup more spicy?

You can add chili flakes or more pepper while boiling. Adjust seasoning according to your taste.

5.Can I use vegetable stock?

Yes you can, stock gives more flavor and makes it like restaurant style. Replace water with vegetable stock.

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