How to make traditional pumpkin soup?

To make a traditional pumpkin soup that stays true to its roots, start by preparing fresh pumpkin or butternut squash—peeled, seeded, and cut into chunks. Combine it with sliced onion, whole garlic cloves, vegetable broth, and a bit of water in a large pot. Simmer the mixture uncovered for about 10 minutes, just until the squash is fork-tender. Blend the contents until silky smooth using an immersion or countertop blender. Then stir in cream or milk and season with salt and pepper. That’s all it takes to prepare a classic Pumpkin Soup that’s rich, smooth, and satisfyingly simple.

What does pumpkin soup have in it?

Classic Pumpkin Soup is known for its clean, uncomplicated ingredient list. The core elements include pumpkin or butternut squash, onion, garlic, vegetable broth, and water. These are simmered to extract full flavor and then blended into a creamy base. After blending, milk or cream is added to create a luscious texture. It’s this minimal yet thoughtful combination that makes the classic Pumpkin Soup so comforting and versatile. Optional additions like herbs or spices can customize it further, but the foundation stays the same—pure, warm goodness.

What are the three ingredients in pumpkin soup?

If you’re going ultra-minimal, the three essential ingredients for a basic pumpkin soup are pumpkin, onion, and vegetable broth. These alone can produce a simple, smooth soup once simmered and blended. However, the classic Pumpkin Soup usually adds garlic for depth and cream or milk for richness. But in its most stripped-down form, these three—pumpkin, onion, and broth—form the soul of the dish. Their natural flavors meld beautifully, especially when paired with a pinch of salt and a dash of pepper.

Classic Pumpkin Soup – Cozy, Creamy, and Surprisingly Simple

Description

Classic Pumpkin Soup made easy. Creamy, cozy, and ready in 15 minutes with simple ingredients. Perfect fall comfort soup.

Ingredients

2.4 pounds butternut squash or pumpkin (unpeeled weight)
1 medium onion, sliced
2 garlic cloves, whole
3 cups low-sodium vegetable broth
1 cup water
Salt and black pepper, to taste
½ to ¾ cup cream, half-and-half, or milk

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Instructions

Peel the butternut squash or pumpkin, remove seeds, and cut into 1.5-inch chunks.
In a large pot, add the squash, onion, garlic, broth, and water. The liquid will not fully cover the vegetables.
Bring to a boil uncovered, then lower the heat and simmer rapidly for about 10 minutes or until the squash is tender.
Remove from heat and blend the soup until smooth using an immersion blender or a standard blender (cool slightly first if using the latter).
Stir in cream or milk and season with salt and pepper to taste. Do not boil after adding cream.
Serve hot with a swirl of cream and freshly ground black pepper if desired. Pairs well with crusty bread.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: SOUPS
Method: Stovetop
Cuisine: Western